Well, we’ve had days of heat at least… for California that is. Nothing compared to my hometown counterpart of Charleston, SC where the temperatures have been record high. Can’t say I miss that at all.
But the difference…. the BIG difference – is that almost everyone in Charleston has an air conditioner in their house. Sweet, lovely, beautiful air conditioning. Oh, how I miss it. In Northern California – it’s a luxury in most houses. Especially when you live in a house built in the 1940’s. It is an extremely cute and charming house, but there is no air conditioning. And when you walk into your house after a long day of work, and the thermostat says 93 degrees, you can choose to sit and complain – or make a ice cold fruit smoothie and sit on the back porch till 11:30… I chose option B! 😉 okay.. maybe I sat on the back porch, drank a cold fruit smoothie and complained a little bit (a lot) how hot it was.
In the spirit of summer, I thought this yummy blue cheese potato salad was a perfect recipe for an introduction to summer. It makes a perfect dinner all to itself on those days where it’s so hot you’re not even hungry. It also makes a lovely side dish for those awesome summer barbecues. You can serve it warm or at room temperature, so it makes it great to take with you to a barbecue where it might sit out for a bit. It would be perfect for a July 4th get together.
The bacon, shallots, and blue cheese meld together for the perfect marry of flavors for this! You’ll definitely want to give this a try!
Blue Cheese Potato Salad (Adapted From: Simply Classic – Junior League of Seattle)
4 pounds small, red new potatoes, unpeeled
1/2 cup blue cheese, crumbled
1/2 cup heavy cream
12 slices bacon, cooked crisp and crumbled
3 tablespoons chives or green onions, minced
1/4 cup cider vinegar
2 tablespoons white vinegar
2 teaspoons Dijon mustard
salt and freshly ground pepper
2/3 cup olive oil
1/4 cup shallots, minced
2 tablespoons parsley, minced
For dressing, mix vinegars, mustard, salt and pepper in a small bowl. Slowly whisk in oil, then add shallots and parsley.
Steam or boil potatoes until just tender. Cool slightly and cut into 1/4-inch slices. Place in large bowl. Gently mix in 1/2 cup of the vinegar dressing mix into the potatoes.
Place potato mixture on a serving platter. Whisk blue cheese and cream into remaining dressing.
Spoon over potatoes. Top with crumbled bacon and chives. Serve warm or at room temperature.