HomeBiographyIn PrintUpcomingLinksRecipesNewsletterContact 
 

~BACK TO RECIPE INDEX~ [Prev] [Next]

PURPLE POTATO SALAD

3 lbs purple potatoes
6-8 ounces crumbled blue cheese
1/2 cup fresh garlic chives, finely chopped
1 cup chopped walnuts
1 cup sour cream (you may want more to make salad moist enough)
1/4 cup mayo
S & P to taste
1/2 cup chopped white onion
1/4 cup celery leaves & tiny stems, chopped

Wash potatoes and place in pot with enough salted hot water to cover. Bring to a boil and cook until potatoes can be pierced with a sharp knife, about 10-12 minutes. Drain and let cool enough to handle. Depending on size, quarter or half them.

In a large bowl, combine blue cheese, chives, walnuts, sour cream, mayo, S & P, onions and celery. Mix together. Then add potatoes and blend thoroughly, using a wooden spoon so as not to break up potatoes. Refrigerate overnight before serving.

~BACK TO RECIPE INDEX~ [Prev] [Next]

 

 

LATEST BOOK IN the AMERICAN HEIRESSES SERIES. On sale NOW!


Amazon.com | Barnes & Noble
        iBooks             | Kobo                          




Amazon.com | Barnes & Noble
        iBooks             | Kobo                          




Amazon.com | Barnes & Noble
        iBooks             | Kobo                          







 

 
 

Friend me! | Home | Bio | In Print | Upcoming | Links | Recipes | Newsletter | Contact | Site
©2011 Shirl and Jim Henke | All Rights Reserved