Get ready to transform your ordinary potato salad into a culinary masterpiece that will have your guests begging for the recipe! This Rosemary Garlic Potato Salad with Crumbled Blue Cheese is not just another side dish – it's a flavor explosion that combines the earthy richness of rosemary, the bold punch of garlic, and the creamy tang of blue cheese. Perfect for summer gatherings, picnics, or when you simply want to elevate your meal from mundane to magnificent, this recipe promises to be your new go-to crowd-pleaser.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 lbs baby potatoes, halved
- 3 cloves garlic, minced
- 2 tbsp fresh rosemary, chopped
- 1/2 cup crumbled blue cheese
- 3 tbsp olive oil
- Salt and pepper to taste
Instructions
- Wash the baby potatoes thoroughly and cut them in half, ensuring they are roughly uniform in size for even cooking.
- Fill a large pot with water and add a pinch of salt. Bring the water to a rolling boil over high heat.
- Carefully add the halved potatoes to the boiling water and cook for approximately 12-15 minutes, or until they are tender when pierced with a fork but not falling apart.
- While potatoes are cooking, prepare a large mixing bowl with ice water for cooling the potatoes and prevent further cooking.
- Once potatoes are cooked, drain them in a colander and immediately transfer to the ice water bath to stop the cooking process and cool them down quickly.
- In a separate large mixing bowl, combine minced garlic, chopped fresh rosemary, olive oil, salt, and pepper to create the dressing.
- Drain the cooled potatoes completely and pat them dry with paper towels to remove excess moisture.
- Add the potatoes to the rosemary-garlic dressing and gently toss to coat evenly, ensuring each potato is well seasoned.
- Sprinkle crumbled blue cheese over the dressed potatoes and fold gently to distribute without breaking the potatoes.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld together before serving.
- Before serving, taste and adjust seasoning with additional salt and pepper if needed. Garnish with extra fresh rosemary if desired.
Tips
- Choose the right potatoes: Baby potatoes work best for this recipe as they hold their shape and provide a creamy, tender texture.
- Ice bath is crucial: Immediately cooling the potatoes in an ice water bath stops the cooking process and prevents mushy potatoes.
- Dry potatoes thoroughly: Ensure potatoes are completely dry before mixing with dressing to prevent a watery salad.
- Let flavors marry: Refrigerating for at least 30 minutes allows the herbs and garlic to infuse into the potatoes.
- Don't over-mix: Gently fold the blue cheese to maintain potato integrity and prevent breaking.
- Serve chilled: This salad tastes best when served cold, so keep it refrigerated until serving time.
- Optional garnish: Fresh rosemary sprigs or extra blue cheese crumbles can add a beautiful finishing touch.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 25g
Protein: 8g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 20mg
