Recipe - Crispy Potato Salad With Blue Cheese

1 One half pound Small new potatoes
3 tablespoon Tarragon vinegar
2 teaspoon Dijon mustard
1 teaspoon Salt
1/8 teaspoon Dried marjoram
1/8 teaspoon White pepper
1 Clove garlic minced
1/3 cup Salad oil
One half cup Radishes cut or sliced up
One half cup Cucumber chopped
1 small Onion chopped
1 small Green pepper seeded and
Chopped
1 md Carrot shredded
1 Stalk celery finely
Chopped
One fourth cup Parsley chopped
2 Eggs, hardboiled cut or sliced up
One fourth cup Mayonnaise
One fourth cup Sour cream
One fourth cup Blue cheese crumbled
Tomato wedges, for garnish

1. Cook potatoes (unpeeled) in boiling salted water to cover until tender
(25 to 30 minutes). Drain and slice while warm. Place in a large bowl. 2.
While potatoes cook, in a small bowl mix vinegar, mustard, salt, marjoram,
pepper, and garlic. Using a whisk or fork, gradually beat in oil until well
combined. Pour oil mixture over warm potatoes, stirring gently to coat
potato slices. Cover and refrigerate for at least 2 hours (or as long as
overnight, if you wish).

3. Lightly mix in radishes, cucumber, onion, pepper, carrot, celery,
parsley and hardcooked eggs. Mix mayonnaise and sour cream until smooth;
stir in cheese. Fold mayonnaise mixture into potatoes. Cover and
refrigerate for 1 to 3 hours. Garnish with tomato wedges.

Recipe By : the California Culinary Academy

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip