Tri-Color Bleu Cheese Potato Salad

Bleu Cheese Potato SaladPicture a Sunday picnic at a countryside winery with good friends who like to cook and eat.   Homemade gourmet, local wine and a tinge of sun-kissed cheeks on a glorious Southern California afternoon really makes you believe that “life is good.”

Larry and I enjoy Gourmet Clubs, which amounts to three or four couples agreeing to a theme and then bringing their assigned menu part resulting in a ton of food, hours of eating and then dieting for a week.  Friends, Andrea and Nelson hosted this Italian Meal at one of their favorite venues, the Old Creek Ranch Winery, up Hwy. 33 from Ventura in our cool California community, Ojai (turn right at the red barn fresh apple stand).  Larry #1 and Barbara provided the most incredible antipasto salad on a platter the size of a swimming pool.  Andrea and Nelson’s chilled shrimp pasta in marinara, to die for (her recipe was published in a celebrity friend’s cookbook, to be divulged in another post).  Larry #2 (my guy)’s Famous Brownies.

Italian theme notwithstanding, my recipe was tri-colored potato salad.  Hey, it’s a picnic.  Purple, red and white fingerling potatoes and a different dressing than a mayo base, I was hoping no one noticed it wasn’t exactly Italian.  Pour more wine; nobody noticed.

Tri Color Bleu Cheese Potato Salad

  • 1 1/2 lbs. fingerling potatoes – red, white and purple
  • 1/2 cup chopped red onion
  • 1/2 cup sliced green onions
  • 1/4 cup olive oil
  • 1/8 cup balsamic vinegar
  • 1/4 tsp. dried oregano
  • 1/8 tsp. white pepper
  • 1/4 tsp. dried parsley
  • 3 oz. crumbled bleu cheese
  • Fresh cracked black pepper to taste

Wash and dry potatoes, cut into 1 inch cubes.  Microwave until fork tender, approximately 6 minutes, or boil in lightly salted water for 15 minutes.  Check for tenderness.  Drain and allow to cool completely, overnight in the fridge is fine.  In a separate medium bowl, mix together red onion, balsamic vinegar, herbs, and slowly blend with olive oil.  Pour over potatoes and stir gently.  Add bleu cheese and stir again.  Top with green onions and fresh cracked pepper to taste.  Refrigerate.  Serves 6 to 8.

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