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Potato Salad with Blue Cheese Dressing

by laine on July 10, 2011

I was having friends over for a bbq and I made this extra easy and really yummy potato salad. I found the recipe on one of my favourite blogs, Coconut & Lime.

I love all the things about traditional potato salad, but I’m not crazy about mayonnaise. At home I use more yogurt based and vinegar dressings. This recipe is primarily Greek yogurt with only a ¼ cup of mayonnaise, so it’s really light which makes room for the blue cheese.  The original recipe calls for gorgonzola, but I used more mellow Danish blue, since it was the only blue cheese at the Loblaws near my condo. It’s the worst Loblaws, but it’s really close to me and I was running on a tight schedule. Also, I didn’t have enough garlic chives in my garden, so I added the shallots. They were sweet, which I liked next to the cheese.

This recipe is a snap! I just snipped the herbs in with my kitchen shears.  I love simple things with an impressive pay off. Next time I’m going to have it with more cheese and a steak! If you can, I suggest making it the night before because the longer the better.

Salad:

  • 8-10 smallish red skin potatoes, quartered and boiled ( until slightly firm when pierced with a fork), cooled.
  • ½ cup garlic chives, chopped into 1/4 inch pieces
  • 1 cup pea shoots, woody stems removed and chopped into 1 inch pieces
  • 1 or 2 shallots, minced
  • Dressing:

  • 3/4 cup crumbled Danish Blue cheese
  • 1/4 cup mayo
  • 3/4 cup Greek yogurt
  • 1 teaspoon Worcestershire sauce
  • sea salt
  • freshly ground black pepper
  • Directions:

    Combine the cooked potatoes, pea shoots, chives and shallots  in a large bowl. In another bowl, combine the ingredients for the dressing. Spoon the dressing over the potatoes and toss well to coat. Refrigerate for at least one hour before serving.

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