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Hot And Spicy Potato Salad

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  Red potatoes 12 Small, cooked until just tender (with skins)
  Fresh green beans 2 Pound, stems removed cut in half diagonally
  Jicama/Chinese radish 1 Medium, julienne-cut
  Rice 2 Cup (32 tbs)
  Pitted black olives 2 Cup (32 tbs), sliced
  Green onions/1 red onion separated into rings 12 , finely chopped
  Olive oil 2⁄3 Cup (10.67 tbs)
  Sherry 1⁄3 Cup (5.33 tbs)
  Cider vinegar 1⁄4 Cup (4 tbs)
  Crumbled gorgonzola/Blue cheese 1⁄2 Cup (8 tbs)
  Worcestershire sauce 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Coarsely ground black pepper 1⁄4 Teaspoon
  Canned anchovy fillet in oil 1 3⁄4 Ounce, drained (1 can, 50 g)

1. Cut cooked potatoes in half.
2. In a steamer basket over boiling water, steam green beans about 4 minutes, until tender crisp; then plunge them immediately into cold water and drain thoroughly.
3. In a large bowl, combine potatoes, beans, jicama, olives and green onions. Chill for about 2 hours.
4. In a blender or food processor, combine oil, sherry, vinegar, cheese, Worcestershire sauce, salt, pepper and anchovy fillets. Process about 1 minute until smooth. Pour over chilled potato mixture. Toss gently to coat.

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