June 25, 2016
Salads, Side Dishes, Dairy,
Cheese, Blue, Vegetables, Lettuce, Potatoes, North American, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Entertaining, July 4th, Labor Day, Summer, Boil, Hand Mix/Whisk, Stove Top, Gluten-Free, No Eggs, Vegetarian, Salad Dressing, Kosher Dairy more
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"Found @ realsimpledotcom & originally titled "Steak With Potato & Blue Cheese Salad. I admit that the salad portion of the recipe is what attracted me to it, but when I read "Season w/salt & pepper & cook steaks to desired doneness" was all the recipe had to say about the steak, I realized it really was about the salad & the steak was irrelevant. So I decided to ditch the steak & focus on what realsimpledotcom does best - tasty simplicity. ENJOY!"
Put the potatoes in a lrg pot & add cold water to cover. Bring to a boil and add 2 tsp salt. Reduce heat & simmer until tender (14-16 min). Drain, run under cold water to cool, halve the potatoes & set aside.
While potatoes are cooking/cooling, combine blue cheese, olive oil, vinegar, remaining 1/2 tsp salt & 1/4 tsp pepper in a lrg bowl.
When the potatoes are fully cooled, add them plus the lettuce to the dressing bowl & toss gently to coat. Divide the salad among 4 salad plates (or bowls) & serve. (This would be good w/grill meat as your main-course)
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This has all my favorite foods put together, and the combination is just made for each other. It is certainly wonderful the way it is, but I could actually see that steak also sliced up and served on top of it to make an entree salad. I think any variety of vinegar would taste great on this salad as well. A real keeper!