Tuesday, October 21, 2014

Fingerling Potato Salad w/grilled onions
1-1/2 lb. fingerling potatoes, roasted, cooled and cut in half
2 red onions, grilled, slices separated and cut into one-inch pieces
½ lb. asparagus spears (optional), roasted in a 400F oven until tender,
  cut in half
1/3C toasted walnuts
1/2C sour cream
2 Tbsp. honey mustard
3 oz. creamy blue cheese
2 Tbsp. white wine vinegar
salt and freshly ground pepper
1C baby arugula

Combine the sour cream, mustard, blue cheese and vinegar together and season with salt and pepper to taste.  Toss the potatoes with the dressing, grilled onions and roast asparagus.  Add the walnuts and arugula and toss again.
MAKES:  6 – 8 servings

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