"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Blue Cheese Potato Salad Recipe

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This recipe for Blue Cheese Potato Salad, by , is from Family Comforts, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Sunday, September 20, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Dressing:
2/3 cup olive oil
¼ cup minced shallots
1 T coarse Dijon mustard
2 tsp lemon peel grated
1/3 cup cider vinegar
1 T chopped chives plus ¼ cup chopped chives (for later)
2 T honey

Other:
3 lb red potatoes, quartered
8 bacon slices, cooked, drained & crumbled
12 romaine lettuce leaves
½ cup crumbled blue cheese (@2 ½ oz)
1 hard boiled egg, grated

Directions:
Directions:
Whisk dressing ingredients together until well blended. Season with salt & pepper.

Cook potatoes in large pot of boiling water ‘til just tender (about 8 minutes). Drain & add warm potatoes to dressing. Toss to combine. Can be made a day ahead to this point. Cover & refrigerate.

Arrange lettuce around edge of platter. Mound potato salad in center. Sprinkle with bacon, blue cheese, egg & remaining ¼ cup chives

 

 

 

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