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Wednesday, July 21, 2010

Blue Cheese Potato Salad

One of those rare fives.  About three or four years ago I cut this recipe out of a magazine.  Who knows what one.  I must take every cooking magazine known to mankind.  If only they'd put a little identifying mark at the end of each recipe.  Wouldn't that be wonderful, bloggers?  But, they don't and three years ago the thought of blogging had never crossed my mind...  We went to the Keystone Deli for breakfast.  The morning after a wedding.  I think it was Chad and Heather's.  Chad's mom Vicki and aunt Donna are two of my best buds.  Donna and her hubby, Phil, spent the night at our house.  We met the whole crew (minus the happy newlyweds) at our favorite breakfast place the next morning for breakfast.  As usual, everyone ordered WAY more than they could eat.  Lots and lots of home fries left over.  Bonus!  I no longer had to cook potatoes for the new potato salad recipe later that day.  We were still so stuffed from breakfast that dinner consisted of a good-sized serving of this potato salad on a fan of freshly steamed green beans from our garden.  It was fabulous.  It became a tradition.  Last week we took the kids to the deli for breakfast.  I realized that Greg and Matt were, GASP!, actually eating their home fries.  I promptly ordered another order to go.  I mean, this is practically the best part of going to the Keystone Deli - blue cheese potato salad with leftover home fries.  So how, you ask, do you recreate this at home?  You make really crispy home fries.  I never worry about the skins, just slice the potatoes and fry 'em up in some olive oil.  My guess is that you can make this with leftover hash browns too.  Don't get too fussy about the kind of potatoes.  I've used new potatoes, yukon golds and Idaho russets.  They've all worked just fine.  But, the best are still the leftover home fries... 

Blue Cheese Potato Salad

10-12 new potatoes
1 c sour cream
2 T milk or mayonnaise
1/4 t white wine vinegar
salt and pepper
2 T parsley, chopped
3 green onions, sliced

1/3 c toasted almonds
3 eggs, hard cooked and chopped
4 oz blue cheese
4 slices bacon, cooked and crumbled

This is one of those toss in and mix it up recipes.  Just don't toss it all together too long before you serve it or the almonds might get a bit soft.  Change the measurements around to suit yourself.  Use a different kind of nuts or cheese or salami instead of bacon.  Really, it's that forgiving a recipe!

These are the leftover home fries:

And, this is adding the other ingredients:

And, this is mixing it all up:


Cristina said...

I enjoy potato salads and luv blue cheese but never thought of using them together...what a fantastic idea! I like the use of almonds in this too. A must for summer fare. Thanks for sharing it!

Magic of Spice said...

What a great idea for leftover potatoes...very unique flavors.

Jason Phelps said...

I know! Blue cheese AND potato salad? Killer.