Potato & Blue Cheese Salad
Recipe: #24167
June 25, 2016
Categories: Salads, Side Dishes, Cheese, Blue, Lettuce, Potatoes, July 4th, Labor Day, Gluten-Free, No Eggs, Vegetarian, Salad Dressing, Kosher Dairy, more
"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!"
Ingredients
Nutritional
- Serving Size: 1 (226.3 g)
- Calories 230.5
- Total Fat - 15 g
- Saturated Fat - 2.7 g
- Cholesterol - 4 mg
- Sodium - 1531.3 mg
- Total Carbohydrate - 20.5 g
- Dietary Fiber - 3.7 g
- Sugars - 2.9 g
- Protein - 4.6 g
- Calcium - 90.8 mg
- Iron - 1 mg
- Vitamin C - 12.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
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.
Step 2
While potatoes are cooking/cooling, combine blue cheese, olive oil, vinegar, remaining 1/2 tsp salt & 1/4 tsp pepper in a lrg bowl.
Step 3
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)
Tips
- No special items are required