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Categories:
red potatoes blue cheese sour cream buttermilk mustard kosher salt black pepper tarragon celery green onions
Viewed: 32 - Published at: 10 years agoIngredients
- 3 pounds medium red potatoes, quartered or cut into bite-size pieces if large
- 1/2 cup crumbled blue cheese
- 1 cup sour cream
- 1/2 cup buttermilk
- 2 tablespoons Dijon mustard
- 1/2 teaspoon kosher salt
- A few grinds of black pepper
- 1 tablespoon chopped fresh tarragon leaves
- 1 cup chopped celery
- 4 green onions, green parts only, sliced
Method
- Fill a large stockpot half full with water and bring to a boil over high heat.
- Add the potatoes to the boiling water.
- Decrease the heat to medium and simmer, uncovered, until they are fork-tender, about 12 minutes.
- While the potatoes are cooking, combine the blue cheese, sour cream, buttermilk, mustard, salt, pepper, and tarragon in a bowl.
- When the potatoes are done, drain them and let cool in a large, shallow bowl for about 15 minutes.
- Add the celery, onions, and blue cheese mixture and gently stir the ingredients together.
- Cover and refrigerate until cold.
- To add a Texas-style chile kick, stir in 2 small stemmed, seeded, and diced jalapenos along with the celery and onions.
- Reduce the fat quotient by substituting low-fat or nonfat sour cream for the regular stuff.
- The salad can be made 24 hours in advance and stored, covered, in the refrigerator.
- In fact, a night in the fridge improves the flavor.
