Title: Crispy Potato Salad with Blue Cheese
Categories: None
Yield: 8 Servings

1 1/2 lb Small new potatoes
3 tb Tarragon vinegar
2 ts Dijon mustard
1 ts Salt
1/8 ts Dried marjoram
1/8 ts White pepper
1 Clove garlic -- minced
1/3 c Salad oil
1/2 c Radishes -- sliced
1/2 c Cucumber -- chopped
1 sm Onion -- chopped
1 sm Green pepper -- seeded and
Chopped
1 md Carrot -- shredded
1 Stalk celery -- finely
Chopped
1/4 c Parsley -- chopped
2 Eggs, hard-boiled -- sliced
1/4 c Mayonnaise
1/4 c Sour cream
1/4 c Blue cheese -- crumbled
Tomato wedges, for garnish

1. Cook potatoes (unpeeled) in boiling salted water to cover until tender
(25 to 30 minutes). Drain and slice while warm. Place in a large bowl. 2.
While potatoes cook, in a small bowl mix vinegar, mustard, salt, marjoram,
pepper, and garlic. Using a whisk or fork, gradually beat in oil until well
combined. Pour oil mixture over warm potatoes, stirring gently to coat
potato slices. Cover and refrigerate for at least 2 hours (or as long as
overnight, if you wish).

3. Lightly mix in radishes, cucumber, onion, pepper, carrot, celery,
parsley and hard-cooked eggs. Mix mayonnaise and sour cream until smooth;
stir in cheese. Fold mayonnaise mixture into potatoes. Cover and
refrigerate for 1 to 3 hours. Garnish with tomato wedges.

Recipe By : the California Culinary Academy

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip