POTATO, BLUE CHEESE & ASPARAGUS SALAD

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Potato, Blue Cheese & Asparagus Salad image

I believe this is from Bev Bennett, former food editor of the Chicago Sun Times. I got this from an old newspaper clipping.

Provided by coconutty

Categories     Potato

Time 45m

Yield 2 serving(s)

Number Of Ingredients 6

2 medium boiling potatoes or 2 large boiling potatoes, quartered
1 -2 ounce blue cheese
6 asparagus spears, cooked and cut into 1-inch pieces
1 green onion, green and white parts, minced
2 tablespoons sour cream or 2 tablespoons plain yogurt
white pepper, freshly ground

Steps:

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

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