Author Notes
Two of my favorite salads, potato salad and the wedge are combined to make one flavorful and beautiful side dish. —Lisa Keys
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Ingredients
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6
(medium-size) Idaho red potatoes
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1/2 cup
mayonnaise
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2 tablespoons
heavy cream
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2 teaspoons
tarragon vinegar
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3 ounces
crumbly blue cheese like Roquefort or Danish blue
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1/2 teaspoon
kosher salt
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1/4 teaspoon
freshly ground black pepper
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1
large vine ripened tomato, seeded and diced
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4
scallions, thinly sliced
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3 tablespoons
chopped flat leaf parsley
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6
slices bacon, cooked crisp and crumbled
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1/2
head iceberg lettuce, thinly sliced
Directions
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Cook potatoes in boiling salted water just until tender; drain and cool. Slice each potato into 6 wedges; place in a large bowl.
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In food processor combine mayonnaise, heavy cream, vinegar, 2/3 of the blue cheese, ¼ teaspoon salt and ¼ teaspoon black pepper; process just until combined.
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Add dressing, tomatoes, scallions, 2 tablespoons parsley and ¾ of the bacon to the potatoes; toss well. Taste and season with remaining salt, if needed.
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Line serving platter with lettuce. Spoon potato salad on top of lettuce. Sprinkle with remaining blue cheese, bacon and parsley.
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