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?
- 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
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
- 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.
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