I just made it today. It’s an African version of potato salad with Blue cheese dressing. When I saw the recipe, I knew for sure how it would taste! No doubt, it’s so yummy.
However, if you haven’t tasted blue cheese or not a big fan of this cheese, you can substitute it with grated Parmigiano Reggiano cheese or any cheese you love out there. This salad is very simple and yet full of flavor. Amazing!
Potatoes with Blue Cheese Dressing
INGREDIENTS:
- (For 2-3 Servings:)
- 2 large potatoes
- 2 eggs, boiled and in cutting discs*
- 1 tbsp fresh parsley, chopped
- For Dressing:
- 50g (½ pack) blue cheese, crumbled
- ½ cup plain yogurt
- ¼ cup mayonnaise (I used Kewpie mayo)
- salt and pepper to taste (I used Black truffle salt)
- 1/2 teaspoon sugar, (just a little)
*I used an egg slicer
(For Larger Batch/ 8 Servings)
- 8 large potatoes
- 4 extra large eggs, boiled and in cutting discs
- 1 tbsp fresh parsley, chopped
- For Dressing:
- 50g (1/2 pack) blue cheese, crumbled (I used Emborg Danablu)
- 175 ml (1 small bowl) plain yogurt (about ¾ cup)
- ½ cup (125 ml) mayonnaise
- salt and pepper to taste
- sugar, (just a little)
INSTRUCTIONS:
- Boil potatoes in bubbly boiling water adding 1 teaspoon salt until it can pierce only with knife point.
- Drain, let cool, peel off and cut into blocks.
- Mix potatoes, eggs, greens and parsley lightly.
- Salad sauce. Mix salad sauce ingredients and stir with potatoes until just mixed.
- Refrigerate and chill. Serve cold and enjoy!
