Sunday, May 23, 2010

J's No Mayo Potato Salad

J's Bacon and Bleu Cheese Mayo-less Potato Salad

3 lbs of small red potatoes, cut in half
1 tablespoon fresh rosemary
3 cloves garlic, chopped
Olive oil

1/2 Tbsp finely minced shallot
1 teaspoon of fresh thyme, chopped
1/2 Tbsp Dijon-type mustard
1/4 tsp salt
1 Tablespoon Champagne Vinegar (can use white wine vinegar if you don't have this)
1/3 to 1/2 cup extra virgin olive oil
Freshly ground pepper

1/2 cup of bleu cheese crumbles (more or less to taste)
6 cooked strips of bacon, crumbled (give or take on the # of slices based on how bacon-y you want it!)
1 tablespoon chopped chives.

1. Preheat oven to 400 degrees
2. Toss potatoes with rosemary, garlic, olive oil, salt and pepper to taste and bake on sheet pan for 30-35 minutes.
3. While potatoes are baking, whisk shallots, thyme, dijon mustard, salt, vinegar in a small bowl. Stream in EVOO.
4. Once potatoes are done, let them cool
5. Place potatoes in a large bowl. Toss with dressing (adjust amount of dressing to taste). Add bacon, bleu cheese and chives.
6. Chill for an hour before serving

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