While the potatoes are cooking gather the rest of the ingredients. In a large mixing bowl combine the following: 2 Tbl olive oil, 1/2 cup of blue cheese crumbles, 2 Tbl of lemon juice (about half a lemon), 1 garlic clove minced, salt, pepper, and a few shakes of red pepper flakes.
Drain the potatoes and give it a good shake to remove any excess moisture.
Pour the hot potatoes into the blue cheese mixture and toss to combine.
The blue cheese melts and creates this luxurious "sauce" if you will. I know it looks pretty unappealing but let me tell you, the aromas going on right now are heavenly! Place the bowl in the refrigerator and let it set up for at least an hour, the longer the better, if you have the time.
When you take it out of the fridge add in 1/2 cup chopped bacon, 2 Tbl minced chives, and an additional 1/4 cup or so of blue cheese. Check for seasoning and serve! I like to take the salad out about 15 minutes prior to serving to take the chill off. This is super flavorful and rich and arguably better than a gloppy mayo based potato salad!
So I've never made potato salad with anything but mayo and I am very intrigued by this recipe but unfortunately I hate blue cheese.... is there any different cheese I could use?
ReplyDelete<3 HPV
Goat cheese would also be delicious!!
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