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  • Oregon Blue Cheese Potato Salad

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    Oregon Blue Cheese Potato Salad
    Servings: 12
    by CookEatShare Cookbook
    41608 recipes
    		 >

    Ingredients

    • 1/4 c. cider vinegar
    • 2 T tarragon vinegar
    • 2 teaspoon dijon mustard
    • Salt and freshly grnd pepper
    • 2/3 c. extra virgin olive oil
    • 1/4 c. chopped shallots
    • 2 T chopped fresh parsley
    • 4 lbs. sm. red new potatoes (unpeeled)
    • Lettuce leaves
    • 1 bunch watercress or possibly parsley
    • 1/2 c. crumbled Oregon Blue or possibly other mild Blue cheese
    • 1/2 c. whipping cream
    • 12 slices bacon, cooked till crisp and crumbled
    • 3 T chopped fresh chives or possibly green onions

    Directions

    1. Mix vinegars, mustard, salt, and pepper in small bowl. Whisk in oil in thin stream. Whisk in shallots and chopped parsley. Set dressing aside. Steam or possibly boil potatoes till just tender. Cool slightly. Cut into 1/4 inch slices. Place in large bowl. Gently mix 1/2 cup dressing into potatoes.Line large platter with lettuce leaves. Top with alternating rows of potatoes and watercress. Whisk cheese and cream into remaining dressing. Spoon over potatoes. Top with bacon and chives. Serve warm or possibly at room temperature.

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