Name: Crispy Potato Salad With Blue Cheese
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1-1/2 lb:small new potatoes; 1 small green:pepper-- seeded; 3 tablespoon:tarragon vinegar; 2 teaspoon:Dijon mustard; 1 medium:carrot-- shredded; 1 teaspoon:salt; 1 stalk:celery (finely chopped); 1/8 teaspoon:dried marjoram; 1/8 teaspoon:white pepper; 1/4 cup:fresh chopped parsley; 1 teaspoon:minced garlic; 2 eggs (:hard-boiled -- sliced); 1/3 cup:oil; 1/4 cup:mayonnaise; 1/2 cup:radishes -- sliced; 1/4 cup:sour cream; 1/2 cup:cucumber -- chopped; 1/4 cup:Blue cheese -- crumbled; 1 small:onion-- chopped; Tomato:wedges (for garnish)

Crispy Potato Salad With Blue Cheese

Prep Time 15

Cook Time 25

Total Time 40

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Servings

Ingredients

1-1/2 lb:small new potatoes
1 small green:pepper– seeded
3 tablespoon:tarragon vinegar
2 teaspoon:Dijon mustard
1 medium:carrot– shredded
1 teaspoon:salt
1 stalk:celery finely chopped
1/8 teaspoon:dried marjoram
1/8 teaspoon:white pepper
1/4 cup:fresh chopped parsley
1 teaspoon:minced garlic
2 eggs :hard-boiled — sliced
1/3 cup:oil
1/4 cup:mayonnaise
1/2 cup:radishes — sliced
1/4 cup:sour cream
1/2 cup:cucumber — chopped
1/4 cup:Blue cheese — crumbled
1 small:onion– chopped
Tomato:wedges for garnish

Instructions

Preparation

Cook potatoes (unpeeled) in boiling salted water to cover until tender (25 to 30 minutes). Drain and slice while warm.
Place in a large bowl. While potatoes cook, in a small bowl mix vinegar, mustard, salt, marjoram, pepper, and garlic.
Using a whisk or fork, gradually beat in oil until well combined. Pour oil mixture over warm potatoes, stirring gently to coat potato slices.
Cover and refrigerate for at least 2 hours (or as long as overnight, if you wish).
Lightly mix in radishes, cucumber, onion, pepper, carrot, celery, parsley and hard-cooked eggs.
Mix mayonnaise and sour cream until smooth; stir in cheese. Fold mayonnaise mixture into potatoes.
Cover and refrigerate for 1 to 3 hours. Garnish with tomato wedges.