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.
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
Salt and pepper the apples and potatoes in a large bowl.
Whisk all the remaining ingredients, except the blue cheese, in a separate container to make the dressing.
Toss the salad with the amount of dressing you desire, fold in the blue cheese and serve. Enjoy!
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.