Originally posted November 2010.
As I settled into the kitchen to begin baking/mashing/blending/etc. for tomorrow’s Thanksgiving dinner, I realized I hadn’t eaten anything today. This would not do, as — despite my shameful eating habits — I couldn’t live with having brownie batter be my first meal of the day. Delicious as it may be, I have some standards.
I needed something filling. And I wanted to make something from scratch (which I don’t understand, since I was already undertaking the task of making cheesecake marbled brownies from scratch — no big deal.) So the usual suspects — potato chips, pasta sides and chicken fingers — were out of the question.
I looked in my pantry and was overwhelmed with cuteness: sitting at the edge of one shelf were a bag of cipolline onions and box of baby red potatoes. They were like tiny little puppies, beckoning me, all teensy and red and adorable. Gush.
Obviously, I could not resist them. I didn’t have nearly enough patience, incentive or pickles to make a huge container of potato salad, but I didn’t see why I couldn’t make…an abridged bowl, if you will.
I can’t believe I’m actually writing about this, because I pretty much threw a few things in a bowl, smashed them up and ate them. But they were creamily deeeelicious.
Red Potato and Blue Cheese Salad
6 baby red potatoes, scrubbed (the beauty of red potatoes is you don’t have to peel them. Glorious!)
1/3 cup blue cheese
1/4 cup mayo
1 tsp. cider vinegar
salt and pepper, to taste
baby arugula leaves, chopped, for garnish
Fill a medium sized pot with enough water to cover your potatoes. Bring to a boil, then add your potatoes. Boil until fork-tender, about 20-25 minutes. Drain and set aside in a small bowl.
While potatoes are still hot, mix in your mayo, blue cheese and cider vinegar. This way, the blue cheese will be all melty. And melty cheese is the best cheese. If you’d like, add some salt and pepper. Garnish with arugula leaves. Devour immediately.
I think the arugula leaves and cider vinegar give it a nice little bite, and I’m always happy when blue cheese complements potatoes. Happy eating!