Oregon Blue Cheese Potato Salad Recipe
Servings: 12
Ingredients
- 1/4 c. cider vinegar
- 2 T tarragon vinegar
- 2 teaspoon dijon mustard
- Salt and freshly grnd pepper
- 2/3 c. extra virgin olive oil
- 1/4 c. chopped shallots
- 2 T chopped fresh parsley
- 4 lbs. sm. red new potatoes (unpeeled)
- Lettuce leaves
- 1 bunch watercress or possibly parsley
- 1/2 c. crumbled Oregon Blue or possibly other mild Blue cheese
- 1/2 c. whipping cream
- 12 slices bacon, cooked till crisp and crumbled
- 3 T chopped fresh chives or possibly green onions
Directions
- Mix vinegars, mustard, salt, and pepper in small bowl. Whisk in oil in thin stream. Whisk in shallots and chopped parsley. Set dressing aside. Steam or possibly boil potatoes till just tender. Cool slightly. Cut into 1/4 inch slices. Place in large bowl. Gently mix 1/2 cup dressing into potatoes.Line large platter with lettuce leaves. Top with alternating rows of potatoes and watercress. Whisk cheese and cream into remaining dressing. Spoon over potatoes. Top with bacon and chives. Serve warm or possibly at room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 218g | |
| Recipe makes 12 servings | |
| Calories 387 | |
| Calories from Fat 257 | 66% |
| Total Fat 28.79g | 36% |
| Saturated Fat 8.25g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 343mg | 14% |
| Potassium 795mg | 23% |
| Total Carbs 25.27g | 7% |
| Dietary Fiber 2.7g | 9% |
| Sugars 1.62g | 1% |
| Protein 7.73g | 12% |
