Kenny Bower's Blue Cheese Potato Salad

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by Melissa Jones

wfaa.com

Posted on October 11, 2013 at 2:08 PM

BLUE CHEESE POTATO SALAD

QUANTITY                 INGREDIENTS      

2-1/2 LBS                   RED SKIN POTATOES (CHOPPED, 1/2 INCH)  

1-1/2 CUPS                FAVORITE BLUE CHEESE DRESSING

1/2 TSP                      SALT (IODIZED)

1/2 TSP                      WHITE SUGAR

PINCH                        CAYENE PEPPER

1 TSP                         RED WINE VINEGAR   

 

PREPARATION

CUT POTATOES FIRST THEN BOIL.  MAKE SURE WATER IS AT A ROLLING BOIL BEFORE YOU PUT IN POTATOES.

PLACE POTATOES IN BOILING WATER FOR:   APPORXIMATELY 25 MINUTES OR UNTIL VERY SOFT .

STRAIN POTATOES.  IMMEDIATELY TRANSFER TO A LARGE MIXING BOWL.  WAIT APPROXIMATELY 5 MINUTES SO THAT POTATOES ARE STILL WARM BUT NOT SO HOT THAT THEY WILL BURN YOUR HANDS.  

ADD DRESSING FIRST AND THEN ADD ALL REMAINING INGREDIENTS.  MAKE SURE EVERYTHING IS WELL INCORPORATED. 

USE YOUR HANDS TO SQUISH POTATOES SLIGHTLY SO THAT THEY ALL COME TOGETHER.   BUT NOT LIKE MASHED POTATOES.  POTATO SALAD SHOULD BE VERY CHUNKY WITH RECKOGNIZEABLE CHUNKS OF RED SKIN POTATOES.   COVER AND REFRIGERATE.  SERVE CHILLED

NOTE/OPTIONAL:  WHEN SERVING, GARNISH WITH BLUE CHEESE CRUMBLES AND COOKED CHOPPED BACON CRUMBLES.

 

 

 

 

 

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