Potato salad feels very much like summer, doesn't it? Perfect to go with a piece of grilled meat, chicken, or maybe next to a hamburger or hot dog. There are of course a million ways to make potato salad, however most people do seem to get stuck doing the same old recipe time and time again. If you're looking for something a little different to go with this summer's barbeque, perhaps this refreshing blue cheese potato salad with radishes and spring onions would be a nice change of pace. It's creamy, cool and refreshing, and more flavorful (and lighter) than most mayonnaise heavy recipes out there.
4 servings Ingredients: - 1 pound of small yellow or red potatoes
- 1 bunch of radishes
- 1 bunch of spring onions
- 3 celery stalks
- 4 oz of blue cheese
- 8 oz sour cream
- 2 tbsp mayonnaise
- 1 garlic clove, minced
- juice of half a lemon
- parsley
- salt and pepper
Method:
Half or quarter the potatoes and boil until just done, do not overcook them. Meanwhile, mix the sauce: whisk together sour cream, mayonnaise, crumbled blue cheese, garlic, lemon juice and parsley. Add pepper, but wait with the salt until later since the blue cheese adds a fair amount of saltiness.
Thinly slice the radishes and the celery, chop up the spring onions. Add the cut up vegetables to the sauce and the cooled, cooked potatoes. Mix well and perhaps add some more salt, if needed. Either serve right away, or even better let sit in the fridge for a couple of hours to blend the flavors better.
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