Here’s a truth I have learned in the past couple of weeks: you don’t realize how much you use all of your fingers until one of them is out of commission. It has been almost two weeks since my little accident with the mandoline slicer, and I’m constantly reminded of my limitations in the kitchen. I am not in any kind of pain, mind you, but the urgent care doctor was specific to instruct that I should not let my injured right ring finger get wet during the healing process. That means asking for help (not one of my strong points) with washing dishes, prepping vegetables and moving hot pots. Everything takes longer than usual, and my husband, Les, has done half (or all) of the cooking, or we have ordered takeout.
I am pleased to report that on Thursday, the two-week mark after my second COVID jab, we ventured out to a real, honest-to-goodness restaurant—one of our favorite casual, but delicious, places in our city. We sat inside (gasp!) and enjoyed a lovely dinner that included this incredible plate:
OMG, it was sooo delicious! The grilled shrimp accompanied a salad of arugula with candied bacon and vinaigrette, flanked by walnut-crusted goat cheese medallions, chilled, roasted carrots and dollops of fresh pesto with microgreens, artfully arranged on a roasted carrot puree. We even ordered an appetizer and a glass of wine, and I literally wanted to lick my plate. It was a real treat, and so good to see the friendly, familiar staff at West End Cafe after such a long separation.
At the same time, with the CDC announcement last week that vaccinated people can relax a bit, we are eagerly anticipating some in-person time with friends, and excited that our social re-entry will coincide perfectly with the start of summer grilling season. For practice, we prepared one of our favorite grilled items—the coffee-rubbed grilled tri-tip steak that Les shared yesterday, and an easy side that takes a favorite steakhouse combination down into casual mode. This bleu cheese potato salad was Les’s idea, as we were pondering what to make as a side for the bold and spicy tri-tip. Think of it as a bleu cheese-stuffed baked potato, but cold. And creamy.
The bleu cheese flavor is assertive, which is exactly what we wanted, but the combination of mayo with sour cream gives the salad a creamy texture without the slick greasiness of too much mayonnaise. This potato salad was a perfect complement to the tri-tip, and equally good over the next couple of days with sandwiches. I love that his creative flavor idea and my kitchen instincts made it such a winner on the first effort. Yeah, this teamwork thing is working out pretty well.
Makes about 6 servings
1 1/2 pounds small Yukon gold potatoes, boiled tender and chilled
1/3 cup mayonnaise
1/3 cup sour cream
A few shakes granulated garlic
Kosher salt and black pepper
1/2 cup bleu cheese crumbles
2 large scallions, cleaned and sliced (white and green parts)
Small handful of fresh flat-leaf parsley, chopped
Romaine or leaf lettuce leaves, for plating (optional)
- Cut up the chilled cooked potatoes into bite sized chunks.
- In a large mixing bowl, combine mayonnaise and sour cream, plus granulated garlic, salt and pepper. Fold in bleu cheese crumbles and half of the scallions. Fold in chopped parsley.
- Add the chilled, cut-up potatoes and gently fold to combine with the dressing mixture. Adjust salt and pepper to taste.
- Plate onto a lettuce-lined platter and sprinkle with remaining sliced scallions.
Catering tip: When serving any kind of side or salad for a group, present it on a platter rather than in a bowl. It allows guests to serve themselves from both sides of the table, and it looks prettier and larger!
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