I promised Debbie the recipe for the potato salad, so I might as well hook everyone up. Definitely too late for any actual Independence Day festivities, but the summer BBQ season looms large and these are both really tasty.
Besides, how can you go wrong with a blue-cheese coleslaw? Or bacon vinaigrette on potato salad?
Potato & kohlrabi salad with bacon-mustard vinaigrette
1.5 lb. Yukon Gold potatoes, peeled and cut into 0.5 inch cube-type chunks
1.5 lb. kohlrabi, peeled and cut into 0.5 inch cube-type chunks
0.25 C white wine vinegar
0.25 C water or chicken stock
0.5 C red onion, vertically sliced
4 bacon slices, cooked and crumbled
2 TB reserved bacon fat from cooking bacon
1 TB Dijon mustard
Freshly-ground black pepper
Bring a large pot of salted water to a rolling boil. Add potatoes & kohlrabi and boil for 7 to 10 minutes, or until fork-tender but not falling apart.
In the meantime, heat the bacon fat in a non-stick skillet over medium heat. Add onions and saute until slightly softened – do not brown. Add mustard, vinegar, bacon, and stock or water and bring to a boil for 1 minute. Remove from heat and season with salt and pepper to taste.
Drain potatoes & kohlrabi and place in a large bowl. While still warm, pour the dressing over the potatoes and kohlrabi and stir well to combine. Enjoy warm or chilled – if you chill it, stir again in 30 or 40 minutes to make sure all the bacony goodness gets absorbed into the veg.
Mmmmm, bacony goodness.
Blue cheese coleslaw, modified from this recipe by Ina Garden, copyright 2005
0.5 small head green cabbage, finely sliced or shredded
0.5 small head red cabbage, finely sliced or shredded
1 C mayonnaise
0.25 C Dijon mustard
2 TB whole grain mustard
2 TB rice wine vinegar
1 tsp celery salt
0.5 tsp kosher salt
1 tsp freshly ground black pepper
1 C crumbled Maytag blue cheese
Place cabbages in a large bowl and toss to combine.
In a small bowl, whisk together the mayonnaise, both mustards, vinegar, celery salt, kosher salt, and pepper. Pour the dressing over the grated cabbage and toss to moisten well. Add crumbled blue cheese and toss together. Cover the bowl with plastic wrap and refrigerate for at least an hour to allow the flavors to meld.
Serve cold or at room temperature.
Also yummy. Although I have to say – I really do think the original recipe has WAY too much dressing. I halved the amount of mayo in the above and there was more than enough.
Curt contends there could have been more blue cheese. Perhaps, perhaps – but I don’t know that there is ever enough blue cheese for Curt. In anything.