Potato, Blue Cheese & Asparagus Salad

“I believe this is from Bev Bennett, former food editor of the Chicago Sun Times. I got this from an old newspaper clipping.”
READY IN:
45mins
SERVES:
2
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Cook potatoes in water to cover until tender, about 30 minutes. Drain well. Peel if desired. Dice and place in salad bowl.
  2. Crumble cheese and stir in (heat of potatoes will partially melt cheese, creating sauce).
  3. Add asparagus, green onion, sour cream and white pepper to taste.
  4. Serve hot or warm (this salad doesn’t taste good cold).

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