Apple Potato Blue Cheese Salad 

Yield: 10 cups

Prep Time: 35 minutes

This salad is hearty enough to stand on its own but pairs very well with many protein dishes.

INGREDIENTS:

4 lb           Red Bliss Potatoes (1-inch cubed), cooked & cooled
1 lb           Red apples, ½ inch cubed

1 lb           Green apples, ½ inch cubed
1T             Lemon juice
1 Bun       Scallions, chopped
2T             Italian parsley, chopped
2 cloves   Garlic, minced
1 tsp         Dry Mustard
1 tsp         Onion powder
2 tsp         Dried Oregano (or 1T of fresh)
¼ Cup      Red wine vinegar
1 tsp         Worcestershire
1 tsp         Tabasco
1 Cup       Sour cream
1 ½ Cup   Mayo
½ Cup      Buttermilk
½ lb          Blue cheese, crumbled
                  Salt and pepper to taste

METHOD:

  1. Salt and pepper the apples and potatoes in a large bowl.

  2. Whisk all the remaining ingredients, except the blue cheese, in a separate container to make the dressing.

  3. Toss the salad with the amount of dressing you desire, fold in the blue cheese and serve. Enjoy!

TIP:

  • Potatoes: To keep the boiled potatoes firm and not mushy. Fill a pot with 4 cups water and 1 cup white vinegar. Add a dash of kosher salt and bring to a boil. Add potatoes, which are already peeled and cut, bring to boil then simmer until just a skewer pulls out clean. Cool down quickly.

  • Buttermilk: Easier to make buttermilk instead of buying a Qt. Whisk 1T fresh lemon juice or white vinegar into 1 cup of milk. Let stand for 10 minutes in a warm place. Whisk and ready. 

  • You can substitute Feta, or other cheeses, instead of blue cheese.

© 2019-2020 Chef Michael Barna | Wynnewood, PA 19096