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Blue Cheese Potato Salad Is Bold And Beautiful

Take your boring potato salad and inject it with life thanks to the addition of blue cheese

People either love blue veined cheeses of hate them. If you love them, you probably consider them to be the king of all cheeses. Salty, creamy, pungent, complex, and crumbly, they are made by innoculating with Penecillium, a fungus.

This blue cheese potato salad recipe is so simple, so quick, and so tasty that it’s sure to become your go-to grilling side dish. Why haven’t you done this before?

Blue Cheese Potato Salad Recipe


blue cheese potato salad
Tried this recipe?Tell others what you thought of it and give it a star rating below.
3.1 from 21 votes
If you're a blue cheese fan then you're going to love this recipe for a potato salad that highlights the complex flavors of these aged cheeses.
There are many kinds of blue cheese in this world, and many countries have their own signature variation on the theme. They are made by innoculating the curds with spores of the Penecillium mold. When the mold grows you get a cheese with blue or blue-green flecks or veins. In England, the signature blue is Stilton, made from cows milk. In Italy it is Gorgonzola, is also made from cows milk. In France it is Roquefort, made from sheep's milk (my fave). In the US, the most famous is Maytag from Iowa although my fave is from the Rogue River Creamery in Oregon.

Course:
Dinner
,
Lunch
,
Salad
,
Side Dish
,
Vegetable
Cuisine:
American

Makes:

Servings: 4 servings

Takes:

Prep Time: 5 minutes
Cook Time: 15 minutes

Ingredients

  • 1 pound waxy potatoes (2 baseball size)
  • 2 teaspoons butter or margarine
  • 1 tablespoon blue cheese
  • 2 teaspoons chopped chives
  • 2 pinches Morton coarse kosher salt
  • 2 pinches finely ground black pepper
Notes:
About the salt. Remember, kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works.
Metric conversion:

These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page

Method

  • Smush. Bring the butter and the blue cheese to room temp for about 2 hours. In a large bowl, smush them together with a fork until blended.
  • Prep. Peel the potatoes (or not), and cut them into bite-size chunks.
  • Cook. Boil the chunks until they are soft, but not mushy, about 10 minutes. Drain. Toss them in with the cheesy butter.
  • Chive me. Take the chives and bundle them like pencils. With a scissors cut them into 1/8"/3.2 mm bits and add toss into the potatoes.
  • Serve. Add salt and pepper to taste and serve immediately.

Nutrition

Serving: 4ounces | Calories: 105kcal | Carbohydrates: 18g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 257mg | Potassium: 528mg | Fiber: 2g | Sugar: 1g | Vitamin A: 86IU | Vitamin C: 10mg | Calcium: 24mg | Iron: 1mg

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Published On: 8/12/2013 Last Modified: 9/9/2021

  • Meathead - Founder and publisher of AmazingRibs.com, Meathead is known as the site's Hedonism Evangelist and BBQ Whisperer. He is also the author of the New York Times Best Seller "Meathead, The Science of Great Barbecue and Grilling", named one of the "100 Best Cookbooks of All Time" by Southern Living.


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