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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
12 whole(s) small fingerling or round new potatoes, scrubbed |
1 medium head cauliflower, chopped into bite sized pieces |
1 small onion, chopped |
2 stalk(s) celery, sliced |
1/3 cup(s) sour cream chive dip |
2 tablespoon(s) lemon juice |
2 tablespoon(s) salad oil |
1/4 cup(s) blue cheese |
1/4 cup(s) fresh italian parsley |
2 slices bacon, crisp cooked and crumbled |
4 crisp breadsticks, broken |
sea salt and ground pepper |
Directions:
1. Arrange potatoes in a single layer in microwave on clean white paper towels. Microcook on 100 percent power (high) for 5 minutes. Turn potatoes, microcook until tender, about 3 minutes more.
2. Place cauliflower and 2 tablespoon water in a 1-1/2 qt. microwave safe casserole. Microcook on 100 percent power (high) for 5 minutes or until crisp tender, stirring once. Drain. Cool slightly.
3. In a large serving bowl combine potatoes, cauliflower, onion and celery. In a small bowl stir together sour cream dip, lemon juice, and salad oil; gently toss with potato mixture and fold in blue cheese. Chill up to 24 hours. Just before serving, top with parsley, bacon, breadsticks, sea salt and freshly ground pepper. Makes 8 to 10 servings.
4. nutrition facts
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