Ingredients
- 1 pound potatoes (small red potatoes, about 12)
- 2 1/2 teaspoon salt (divided per Prep Steps)
- 1/4 cup blue cheese, crumbled (about 1 oz)
- 1/4 cup olive oil
- 2 tbsp white vinegar
- 1/4 teaspoon pepper
- 4 cups lettuce, torn (1 small head Boston lettuce)
How to Make
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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.
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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.
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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 & Variations
- No special items are required
We hope you enjoy this recipe!
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