POTATO AND BLUE CHEESE SALAD

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  • Complexity: easy

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

  1. Boil potatoes until tender.
  2. Peel and cut into cubes when cooled and place into a mixing bowl.
  3. Chop onion, sweet pepper and celery stalks and add to cubed potatoes.
  4. Sprinkle vegetable cubes over the potatoes, add shadon beni and mayonnaise and mix well.
  5. Add the crumbled blue cheese and mix gently.
  6. Refrigerate for at least 30 minutes.

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