POTATO AND BLUE CHEESE SALAD
Ingredients
- 6 large potatoes
- 1 medium onion
- 2 stalks celery (no leaves)
- 1 tbsp finely chopped shadon beni or cilantro
- ½ cup crumbled blue cheese
- 3-5 tbsp. Mayonnaise
- 1-2 vegetable bouillon cubes, crumbled
- 1 medium sweet pepper
Directions
- Boil potatoes until tender.
- Peel and cut into cubes when cooled and place into a mixing bowl.
- Chop onion, sweet pepper and celery stalks and add to cubed potatoes.
- Sprinkle vegetable cubes over the potatoes, add shadon beni and mayonnaise and mix well.
- Add the crumbled blue cheese and mix gently.
- Refrigerate for at least 30 minutes.
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