Potato, Blue Cheese & Asparagus Salad |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 2 |
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I believe this is from Bev Bennett, former food editor of the Chicago Sun Times. I got this from an old newspaper clipping. Ingredients:
2 medium boiling potatoes or 2 large boiling potatoes, quartered |
1 -2 ounce blue cheese |
6 asparagus spears, cooked and cut into 1-inch pieces |
1 green onion, green and white parts, minced |
2 tablespoons sour cream or 2 tablespoons plain yogurt |
white pepper, freshly ground |
Directions:
1. Cook potatoes in water to cover until tender, about 30 minutes. Drain well. Peel if desired. Dice and place in salad bowl.
2. Crumble cheese and stir in (heat of potatoes will partially melt cheese, creating sauce).
3. Add asparagus, green onion, sour cream and white pepper to taste.
4. Serve hot or warm (this salad doesn’t taste good cold).
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