Receta Red, White, and Bleu Potato Salad with Roasted Garlic
Patrioticism in the kitchen (or how I was inspired by what was on hand)
By Eliot, on September 21st, 2010
Patriotic Potato Salad
I have been staring at a bowl of small red potatoes that we harvested quite some time ago. I really needed to do something with them. I had already made garlic roasted mashed potatoes and potato soup from part of our harvest, but these dishes really weren’t very exciting. I wanted something new and different.
I thought about the bleu cheese, cooked bacon and roasted garlic I had in the fridge and decided to make a “Red, White, and Bleu Potato Salad.” (Red for the potato skins, white for the sour cream based dressing and roasted garlic, and bleu—well that is obvious.)
I LOVE bleu cheese so if you aren’t a big fan, add less or omit it.
Red, White, and Bleu Potato Salad with Roasted Garlic
- 1 head garlic
- 2 T. olive oil
- 2 lbs. red potatoes, washed and scrubbed
- 1 c. sour cream
- ¼ c. white wine vinegar
- 1/4 c. fresh chives, chopped
- 1 t. kosher salt
- 1/2 t. course ground pepper
- 8 oz. crumbled bleu cheese
- 3 slices bacon, cooked crisp and crumbled
Wrap garlic head in foil, drizzle with olive oil, and roast in a preheated 350 degree oven for 30-40 minutes. Remove and let cool. When cool, squeeze cloves from the head and mash into a paste. Place in a small mixing bowl and set aside.
Boil potatoes until soft. Let cool and dice.
Whisk together roasted garlic, sour cream, vinegar, chives, salt and pepper. Carefully stir in bleu cheese, and bacon.
Combine remaining ingredients. Refrigerate and serve. Serves 4-6.
Potato