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Warm Blue Potato and Green Onion Salad Recipe

Warm Blue Potato and Green Onion Salad Recipe


When the weather starts getting warm and we begin breaking out our best bright pink sundresses and laying out our bright blue picnic blankets on the Great Lawn, I start craving potato salad.

It’s no secret that my mother has a bit of an obsession with mayonnaise, so it should be no surprise that the version of potato salad I grew up with contained plenty of it. it also contained plenty of gourmet twists, though — lots of fresh chives and parsley, really good hot French mustard, and a sprinkle of capers to give the bland, creamy potatoes an extra briny bite.

While this isn’t my mother’s potato salad, it’s good. I was inspired by the vibrant ingredients I spotted at the farmers’ market and intended to bring the dish to a picnic. But, Mother Nature turned on us. So I made the salad for myself in my apartment, and since there was no sun to bask in, I decided to compensate by adding a little warmth to my potato salad instead. — Phoebe

Ingredients

  • 1 pound small blue potatoes, halved
  • 2 tablespoons olive oil
  • 1 large garlic clove, minced
  • 3 green onions (scallions), white parts thinly sliced, green parts cut into 2-inch pieces
  • 2 tablespoon sherry vinegar
  • 2 tablespoons chicken stock
  • ¼ teaspoon salt

Directions

Bring a medium pot of salted water to boil. Cook the potatoes until al dente — nearly cooked through, but still slightly firm. This will take about 5-10 minutes, but test with the point of a knife as you go. Drain the potatoes.

In the same pot, over medium heat, add the olive oil, garlic, and white part of the scallions. Sauté until the garlic is beginning to brown, about 1 minute. Add the vinegar, stock, and salt and bring to a boil. Simmer for 1 minute. Add the potatoes back to the pot and cook for another minute or so. Off the heat, add the green part of the scallions and toss to combine. Serve immediately.


Warm Blue Potato and Green Onion Salad Recipe - Recipes

Makes 4 Servings
Hands-On Time: 30 Minutes
Total Preparation Time: 35 Minutes

Ingredients
1 pound russet Potatoes (2 medium)
5 T extra virgin olive oil
Kosher salt and freshly ground black pepper
One 1 1/4 to 1 1/2 pound beef sirloin steak (about 1 1/2 inches thick)
1 large onion
Blue Cheese Dressing (recipe follows) or store bought dressing
5 oz baby spinach (about 8 cups packed)

Directions
1. Scrub and peel the potatoes. Grate using the shredding disc of a food processor. Heat 2 tablespoons olive oil in a 12- inch non-stick skillet over medium heat until hot. Add the potatoes and press down to make one big potato pancake. Cook for 10 to 12 minutes on the first side, pressing down frequently with a spatula, or until golden. Invert the pancake onto a baking sheet, add 1/2 tablespoon olive oil to the skillet, and slide the pancake back into the skillet, uncooked side down. Reduce the heat to medium-low and cook for 10 to 12 minutes, or until golden. Season both sides of the pancake with salt and pepper to taste once they have been cooked.

2. At the same time, in a separate medium skillet, heat 1 tablespoon olive oil over high heat until hot. Season the steak with salt and pepper to taste. Reduce the heat to medium-high, add the steak to the skillet, and cook for 3 to 5 minutes per side for medium rare. Transfer the steak to a plate, cover loosely with aluminum foil, and set aside. Set aside the skillet.

3. While the steak is cooking, halve and thinly slice the onion (about 2 cups). Add 1 1/2 tablespoons olive oil and the onion to the steak drippings in the pan reduce the heat to medium-low and cook for 5 minutes, or until the onion has softened. Stir the steak juices from the steak plate into the onion.

4. While the onion is cooking, prepare the Blue Cheese Dressing. To serve, cut the potato pancake into 4 wedges and place each on a dinner plate. Top each wedge with sliced steak, onion, spinach, and Blue Cheese Dressing.

Blue Cheese Dressing
Combine 2 tablespoons sherry vinegar, 1 tablespoon fresh lemon juice, 1 tablespoon Worcestershire sauce, and 2 teaspoons Dijon mustard in a blender press in 1/2 garlic clove (about 1/2 teaspoon). With the blender running, add 1/3 cup extra virgin olive oil in a stream until the mixture has emulsified. Add 3 ounces crumbled blue cheese (about 3/4 cup) and 1/3 cup sour cream blend until the mixture is well mixed. Add water, if necessary, to reach the desired consistency and add salt and pepper to taste. Stir in extra blue cheese to taste, if desired.

Cook’s Notes
For many recipes what kind of potato you use makes a huge difference. There are two basic kinds: baking and boiling. Baking potatoes, aka russets (the most famous being Idaho), are high in starch, and when cooked they come out soft and fluffy. Boiling potatoes, of which there are many varieties (the most famous being red bliss), are waxy and remain firm when cooked. Baking potatoes have a thick skin that is tough but very edible and full of nutrition (it is my favorite part of the baked potato) boiling potatoes have a thin skin that is so tender you can leave it on when you cook them. Baking potatoes are the candidate for any recipe where you want a lot of starch, such as shredded potato pancakes, mashed potatoes, or gnocchi boiling potatoes are perfect for a recipe where you want the potato to hold its shape, such as potato salad. Just to confuse the matter, some potatoes are called “all purpose,” such Yukon Golds they can be used in any recipe.


Recipe Flash: Smashed New Potatoes with Peas, Parlsey, and Chives

Last Labor Day, I shared the recipe for my mother’s herbed potato salad. If you’re looking for a classic BBQ side, it doesn’t get any better. But it’s also a lot of work.

Since I think about potatoes more than the average person, and my pasta cravings have now been shifted onto other carbs, this summer involved a lot of quick potato side dishes. One of the best thus far is this simple dish of smashed new potatoes with herbs from my mother’s garden, a generous glug of olive oil, and some fresh shelling peas, which gave the rich, starchy potatoes a fresh, satisfying crunch. The same kind of crunch as, say, celery in potato salad.

Fresh peas may be out of the question at most farm stands by now. Luckily, as in most dishes, frozen peas make for an equally delicious alternative. If someone assigns you the potato salad this Labor Day and you can’t be bothered, or you’re a bit of a mayo-phobe, try out these smashed potatoes instead. If you’re not a BBQ kind of gal, keep this dish in your arsenal for quick weeknight meals year-round to satisfy all your carb cravings, especially if yours come on half as strong as mine.

From my kitchen, albeit small, to yours,

Phoebe, THE QUARTER-LIFE COOK

Smashed New Potatoes with Fresh Peas, Parsley, and Chives
Makes 2-4 side servings

If you can’t find fresh peas this late in the season, simply substitute frozen peas, thawed. The dish will still be delicious!

Ingredients
1 pound new or red potatoes (preferably baby)
1 tablespoon chopped fresh parsley
2 tablespoons chopped fresh chives
½ teaspoon salt
2 tablespoons olive oil
½ cup fresh peas (from about ½ pound shelling peas), either raw or lightly steamed

Place the potatoes in a medium pot of salted water and bring to boil over high heat. Cook the potatoes until easily pierced with a fork, about 20 minutes. Remove with a slotted spoon, or drain.

In a mixing bowl, or the same pot, add the herbs, salt, and oil to the potatoes. Smash with a fork or a potato masher until they form a coarse mash. Taste for seasoning, fold in the peas, and serve alongside a simple piece of grilled fish or meat.


Recipe Summary

  • 5 cups iced water, or as needed
  • 1 pound small red potatoes
  • ½ pound fresh green beans, cut into 1-inch pieces
  • 4 slices bacon
  • ¼ cup white wine vinegar
  • ¼ cup olive oil
  • 2 tablespoons mayonnaise
  • 1 tablespoon stone-ground mustard
  • salt and ground black pepper to taste
  • 4 ounces crumbled blue cheese
  • 4 green onions, thinly sliced

Fill a large bowl with iced water. Line a baking sheet with a dish towel.

Place potatoes into a large pot and cover with salted water bring to a boil. Reduce heat to medium-low and simmer until tender, about 18 to 20 minutes. Add green beans to the boiling water blanch for just 1 minute. Drain potatoes and green beans transfer to bowl of iced water to stop cooking process, about 5 minutes. Remove from iced water with a slotted spoon and place on prepared baking sheet to dry. Cut potatoes into quarters.

Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain and cool bacon slices on paper towels crumble.

Whisk vinegar, olive oil, mayonnaise, and mustard together in a large bowl. Season with salt and black pepper. Add potatoes and green beans stir to coat. Top with bacon, blue cheese, and green onions stir once to incorporate.


Roasted Potato Salad with Blue Cheese Dressing

Preheat oven to 450 °F. Line a large shallow roasting pan with non-stick aluminum foil.

In a large bowl, combine potatoes, olive oil, garlic, 1 teaspoon salt and 1/2 teaspoon pepper, tossing gently to coat. Arrange potatoes in a single layer on prepared pan. Bake for 35 minutes, until potatoes are tender and lightly browned, stirring occasionally. Remove from oven and cool.

In a large skillet, melt butter over medium-low heat. Add onions cover and cook for 30 minutes, stirring occasionally. Uncover and add vinegar. Stir until vinegar evaporates, about 1 to 2 minutes.

In a large bowl, combine potatoes, onions, and Blue Cheese Dressing. Serve immediately, or cover and refrigerate. Bring to room temperature before serving.

Blue Cheese Dressing

In a small bowl, combine mayonnaise, blue cheese, sour cream, horseradish and 1/2 teaspoon pepper. Cover, and refrigerate.


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Total time: About 20 minutes Servings: 6 to 8 2 bunches young, tender spinach, stems removed 1 medium papaya 3 tablespoons red wine vinegar 1 tablespoon roughly chopped shallot 1 tablespoon sugar 1 teaspoon dry mustard 1 teaspoon Worcestershire sauce 1/4 cup peanut or canola oil Salt to taste 1/2 cup coarsely chopped salted cashews 1.

Total time: 1 hour, plus 2 1/2 to 3 hours roasting time for the oven-dried tomatoes Servings: 8 as an appetizer or 4 as a main dish Note: Adapted from a recipe by Eric Greenspan, chef-owner of the Foundry on Melrose.

Total time: 1 hour, 10 minutes Servings: 4 Note: Mâche can be found at Whole Foods, Trader Joe’s, farmers markets and well-stocked supermarkets. 3 tablespoons olive oil, divided 1 medium onion, finely chopped (about 2/3 cup) 1 clove garlic, minced Scant 1 cup (6 ounces) dried black-eyed peas 1 small dried bay leaf 2 small sprigs fresh thyme Salt 6 ounces bacon, preferably apple wood-smoked, cut crosswise into strips about 1 inch by 1/4 inch 1 large bunch mustard greens, washed, stems removed and very roughly cut (about 12 cups loosely packed) 2 tablespoons sherry vinegar, preferably aged 4 slices of good-quality country white bread 2 cups mâche 1.

Total time: About 45 minutes Servings: 4 1/3 cup sliced almonds Salt 1 1/2 cups shelled fava beans (from about 1 1/2 pounds fresh pods) 1/2 cup long-grain rice, preferably basmati or jasmine 1 tablespoon Dijon mustard 1 tablespoon tarragon vinegar 3 tablespoons peanut or canola oil 2 teaspoons chopped chives 1 teaspoon finely chopped chervil 1 teaspoon finely chopped flat-leaf parsley 1 teaspoon finely chopped tarragon Freshly ground black pepper to taste 1/4 cup finely diced red pepper 1/4 cup finely diced fennel 1.

Total time: 45 minutes Servings: 12 Note: From Judy Rodgers.

Total time: About 45 minutes Servings: 4 Note: From Times test kitchen director Donna Deane 1 pound fresh fava beans, shelled 2 tablespoons cubed pecorino Romano ( 1/4-inch cubes) 4 1/2 tablespoons best-quality olive oil, divided 2 teaspoons fresh lemon juice 1 teaspoon chopped parsley 1/8 teaspoon salt Cracked black pepper 1 small clove garlic, minced 1 small head (about 1/2 pound) romaine lettuce, quartered lengthwise 1.

Total time: 30 minutes Servings: 4 Note: From Cyndy Ufkes of the Times Test Kitchen.


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My sister-in-law has been making this dish for a few years now on special occasions. It is a wonderful dish and we all truly love it.

dont be afraid to add extra cheese. Also, i use red potaoes.. no peeling..we have this with prime rib or a filet mignon roast. Truly exceptional

This was amazing! I used Danish blue cheese, half heavy cream and half half-n-half, and Monterey jack cheese. I made 1-1/2 times the recipe and packed it into a 4-quart casserole - had to put it on a cookie sheet as it bubbled over and dripped onto the oven floor. I baked it about an hour and then browned the top as directed, then left it in the turned-off oven. It stayed hot for another 1-1/2 hours until it was served. People LOVED it. Guests who have always been very polite and modest were eating three servings. It's that good.

This recipe is excellent as is and gets rave reviews every time. I tweaked it slightly to make it more kid friendly on Boxing Day and substituted the Maytag Blue for Borgonzola which is milder and creamier as kids don't typically appreciate blue cheese. I then added parmesean to make them even cheesier. One of my guests was a professional caterer and she was so crazy about this she asked for the recipe. If you don't have a vegetable slicer (they're cheap, mine was $14 and works great), it's worth the investment for this dish to get nice thin and consistent potatoes in a snap.

WOW! Excellent! Didn't change a thing. Very rich but worth every calorie.

This Gratin is FABULOUS! Pairs nicely with steak and red wine. I will definitely make this again and again.

Truly a reliable and popular dish. It re-heats great (top with more cheese if ɼrust' has been eaten). Flavorful and delicious. Don't skimp on the Maytag-it makes all the difference and you might add a bit of sour cream in place of a heavy cream for even MORE flavor!

OMG! You've found it. This is the BEST gratin recipe!

I used all half and half instead of cream. This was delicious and we'll definitely make it again. Next time I'll do an Irish cheddar instead of mozzarella, however. The onion was delicious in it. I'm assuming some people who hated it didn't cook it properly before adding it to the gratin.

I loved this dish. Make sure that you use a good quality blue cheese and don't scrimp on it. I didn't have the right tool to slice the potatoes, so I thinly sliced them with a knife. It worked ok, but the potatoes needed to cook a bit longer as a result. I'll definitely make it again.

Everybody loved this dish at Christmas dinner this year. My mother even took the recipe home.


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Warm Blue Cheese Dip Recipe

INGREDIENTS:

1 cup whole milk
2 Tbsp butter
2 Tbsp finely chopped onions
2 Tbsp flour
Dash of salt
4 oz blue cheese
2 strips bacon, cooked and crumbled
1 Tbsp fresh chives, chopped (optional)

How to make hot blue cheese dip:

  • Heat milk in the microwave just until warmed.
  • Melt the butter in a small saucepan over medium heat.
  • Add in the onion and cook until soft but not browning.
  • Add in the flour and cook for one minute.
  • Slowly add in the milk and whisk until thickened.
  • Remove pan from heat.
  • Stir in the blue cheese.
  • Stir in all but 1 Tbsp of bacon crumbles.
  • Transfer to serving dish and top with reserved bacon and chives.

What is YOUR favorite way to compliment fries and onion rings?


Directions

1. For the dressing, place 4 oz of blue cheese in a small bowl and microwave for 15 seconds, until it begins to melt. Place the mayonnaise, yogurt, warm blue cheese, sherry vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in the bowl of a food processor fitted with the steel blade and process until smooth. Set aside or refrigerate until ready to use.

For the salad

1. For the salad, combine the celery, radishes, and scallions in a bowl. Slice the whole head of lettuce across to make four 3/4-inch-thick round disks and place each on a dinner plate. Spoon the dressing on the lettuce and sprinkle on a quarter of the vegetable mixture. Distribute the remaining crumbled blue cheese on the salads, sprinkle with fleur de sel and pepper, and serve.


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