Potato Salad With Blue Cheese And Walnuts Food

APPLE, BLUE CHEESE AND WALNUT SALAD

Steps:

• In medium bowl, mix all dressing ingredients with wire whisk until sugar is dissolved (dressing will be thick). Set aside.
• In very large bowl, mix salad ingredients. Pour dressing over salad; toss to coat. Serve immediately.

WALNUT & BLUE CHEESE SALAD

Steps:

• Mix all the dressing ingredients together
• In a bowl place the lettuce
• Scatter over the walnuts and blue cheese
• Pour the dressing over the salad and lightly toss.
• Eat and enjoy

BLUE CHEESE-WALNUT SALAD

Steps:

• Toss greens with walnuts, onions and cheese in large bowl; set aside.
• Beat vinegar and mustard with wire whisk until well blended. Add oil and sour cream; mix well.
• Add to salad just before serving; toss lightly.

CHOPPED APPLE SALAD WITH TOASTED WALNUTS, BLUE CHEESE AND POMEGRANATE VINAIGRETTE

Steps:

• Whisk together the pomegranate molasses, vinegar, mustard, honey and salt and pepper in a medium bowl. Slowly whisk in the olive oil until emulsified.
• Combine the apples, spinach, endive, walnuts and blue cheese in a large bowl. Add the vinaigrette and toss to coat, season with salt and pepper, to taste.

BLUE CHEESE-WALNUT POTATO SALAD

Steps:

• Bring water and 1 teaspoon salt to full boil in 3-quart saucepan; add potatoes. Cook over high heat 15-20 minutes or until potatoes are fork tender. Drain; rinse with cold water. Cool slightly; cut into small wedges.
• Combine cooked potatoes, green onions, 1/2 cup chopped walnuts, 1/4 cup parsley and blue cheese in bowl.
• Whisk all remaining ingredients exceptwalnut halves and parsley leaves together in bowl. Pour over potato mixture; toss to coat. Cover; refrigerate at least 2 hours to blend flavors. Garnish with walnut halves and parsley leaves, if desired.

BLUE CHEESE POTATO SALAD

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop. leaving skins on.
• In a large bowl, whisk together the oil, vinegar, green onions, salt and pepper. Add the potatoes, bacon and cheese and toss to coat.

CHEESY POTATO SALAD

Steps:

• Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
• In a large bowl, mix together the sour cream, mayonnaise, sugar, half of the onions, and half of the cheese. Gently stir in the cooled potatoes. Top with remaining cheese and onions, and sprinkle bacon bits over the top.

BLUE CHEESE POTATO SALAD

Steps:

• Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 7-10 minutes or just until tender. Drain; transfer to a large bowl., Add vinegar, pepper sauce, salt and pepper to hot potatoes; let stand 30 minutes at room temperature, stirring gently halfway through standing. Add eggs, onion, celery, pickles and green onions. In a small bowl, mix remaining ingredients; add to potato mixture. Toss gently to coat. Serve immediately or refrigerate until cold.

WARM NEW POTATO SALAD WITH BACON & BLUE CHEESE

Steps:

• Heat oven to 220C/fan 200C/gas 7. Place the potatoes in a roasting tin, then rub with 1 tbsp oil and a sprinkling of salt. Roast for 20 mins, then add the onion wedges to the tin, giving everything a good shake. Roast for 20 mins more until the potatoes have turned a deep golden brown and the onions have caramelised and softened. Leave to cool slightly.
• Heat a non-stick frying pan. Dry-fry the bacon until crisp. Add the sliced mushrooms, then fry for 5 mins more until they have softened.
• Meanwhile, make the dressing. Whisk the mustard, vinegar and remaining 1 tbsp oil with a splash of water. Place potatoes, onions, bacon and mushrooms in a large bowl with the salad leaves, pour over the dressing, then toss well. Divide between 4 plates, then crumble over the blue cheese.

BLUE CHEESE POTATO SALAD

Steps:

• Place potatoes in large pot. Cover with cold water. Boil until tender. Drain. Cool slightly. Peel potatoes. Cut into 1-inch pieces. Transfer to large bowl. Add wine, season with salt and pepper and toss to coat. Cool.
• Combine all remaining ingredients. Mix with potatoes. Adjust seasoning. (Can be prepared 1 day ahead. Cover and refrigerate. Let stand 30 minutes at room temperature before serving.)

BLUE CHEESE POTATO SALAD

Steps:

• Boil or steam potatoes until tender; drain; cool slightly.
• Peel and cut into 1 inch pieces.
• Transfer to large bowl.
• Add wine, season and toss to coat.
• Cool.
• Combine all remaining ingredients, adjust seasoning; mix with potatoes.
• (can be prepared 1 day ahead, chilled. Let stand 30 minutes before serving).

POTATO SALAD WITH HARICOTS VERTS, ROQUEFORT AND WALNUTS

Steps:

• To make potato salad:
• Preheat oven to 450°F. Mix potatoes and 3 tablespoons vinaigrette in large baking dish. Roast 20 minutes. Reduce oven temperature to 375°F. and continue roasting until potatoes are tender, stirring occasionally, about 50 minutes. Transfer to large bowl and cool slightly. Mix in 3 tablespoons vinaigrette and 1/3 cup Roquefort cheese. Season to taste with salt and pepper.
• Cook haricots verts in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Rinse under cold water to cool; drain well. Transfer to medium bowl. Mix in 3 tablespoons cheese, 2 tablespoons vinaigrette and walnuts. Season with salt and pepper.
• Arrange beans on platter. Mound potatoes in center of platter atop beans. Sprinkle with remaining cheese.

POTATO SALAD WITH BLUE CHEESE AND WALNUTS

Steps:

• Boil potatoes in slightly salted water until fork tender, drain, rinse in cold water and cut into wedges.
• In a large bowl, combine cooked potatoes with green onions, walnuts, blue cheese and parsley.
• In a separate bowl, stir together all of the remaining ingredients.
• Pour over the potato mixture and toss to coat well.
• Cover and refrigerate at least 2 hours for flavors to marry.