Old MacDonald's Potato Box Recipes
Buttermilk and blue cheese potato salad Ingredients 5 large potatoes, preferably red-skinned 1 cup (250 mL) buttermilk 1/3 cup (75 mL) mayonnaise, preferably light 2 tbsp (30 mL) grainy Dijon mustard 1 tbsp (15 mL) white vinegar 3/4 tsp (4 mL) salt 1/2 tsp (2 mL) freshly ground black pepper 2 celery stalks 2 green onions 1 each green and red pepper 1/2 cup (125 mL) crumbled blue cheese, Stilton or Roquefort (optional) Directions 1. Cut unpeeled potatoes in half and place in a large saucepan. Cover with cold water. Partially cover and bring to a boil over high heat. Reduce heat to medium. Gently boil just until fork-tender, 15 to 18 minutes. 2. Meanwhile, pour buttermilk into a large bowl. Whisk in mayonnaise, mustard, vinegar, salt and pepper. Thinly slice celery. Thinly slice green onions diagonally. Core and seed peppers, then coarsely chop. Stir into dressing with celery and onions. 3. Drain potatoes. As soon as they are cool enough to handle, cut into 1-inch (2.5-cm) chunks. Add to bowl with dressing and crumble in blue cheese. Gently toss to evenly mix. Delicious warm or at room temperature. Salad will keep well, covered and refrigerated, up to 2 days. Before serving, bring to room temperature. Stir in more buttermilk, cheese or salt, if needed.

Old MacDonald's Potato Box Recipes

Buttermilk and blue cheese potato salad

Ingredients

5 large potatoes, preferably red-skinned
1 cup (250 mL) buttermilk
1/3 cup (75 mL) mayonnaise, preferably light
2 tbsp (30 mL) grainy Dijon mustard
1 tbsp (15 mL) white vinegar
3/4 tsp (4 mL) salt
1/2 tsp (2 mL) freshly ground black pepper
2 celery stalks
2 green onions
1 each green and red pepper
1/2 cup (125 mL) crumbled blue cheese, Stilton or Roquefort (optional)

Directions

1. Cut unpeeled potatoes in half and place in a large saucepan. Cover with cold water. Partially cover and bring to a boil over high heat. Reduce heat to medium. Gently boil just until fork-tender, 15 to 18 minutes.

2. Meanwhile, pour buttermilk into a large bowl. Whisk in mayonnaise, mustard, vinegar, salt and pepper. Thinly slice celery. Thinly slice green onions diagonally. Core and seed peppers, then coarsely chop. Stir into dressing with celery and onions.

3. Drain potatoes. As soon as they are cool enough to handle, cut into 1-inch (2.5-cm) chunks. Add to bowl with dressing and crumble in blue cheese. Gently toss to evenly mix. Delicious warm or at room temperature. Salad will keep well, covered and refrigerated, up to 2 days. Before serving, bring to room temperature. Stir in more buttermilk, cheese or salt, if needed.