Potato Salad with Roquefort Cheese
Salads • European
Description
Potato Salad with Roquefort Cheese
Ingredients
- Salt 1 teaspoon
- Dijon Mustard 2 teaspoons
- Meyer Lemon Juice 1 tablespoon
- Olive Oil 2 tablespoons
- Sour Cream 5 oz
- Balsamic Vinegar 2 tablespoons
- Mayonnaise 2 tablespoons
- Ground Black Pepper to taste
- Salad Potatoes 30 oz
- Shallot 4 pieces
- Celery stalk 2 pieces
- Roquefort cheese 0 oz
- Scallions 4 pieces
- Garlic 1 clove
Step-by-Step Guide
Step 1
Place the potatoes in a steamer, add 1 dessert spoon of salt, and cook covered for 25 minutes.
Step 2
In a mortar, crush the garlic with salt until it forms a paste, then mix in the mustard, lemon juice, vinegar, olive oil, and stir.
Step 3
In a medium bowl, combine the sour cream and mayonnaise, gradually mix in the dressing. Add the cheese and season with freshly ground black pepper.
Step 4
When the potatoes are ready, remove them from the steamer, cover with a clean kitchen towel, and let sit for 4 minutes.
Step 5
Cut larger potatoes in half and transfer to a large dish.
Step 6
Drizzle with the dressing, sprinkle with shallots and celery. Gently stir and garnish with the remaining cheese and green onions.
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