Thursday, September 07, 2006

Beverly's Restaurant: Fingerling Potato Salad with Stilton Cheese


So last weekend was my dad's birthday, and we decided to cook him a meal instead of dragging him to a restaurant. He's not a big fan of strange new tastes or odd smells and colors, so I had to go easy on him. We decided to be very traditional and have rotisserie chicken, deviled eggs, and potato salad. But not just any potato salad. A potato salad made with multi-colored fingerling potatoes and Stilton blue cheese. Because why make a regular potato salad when you can totally go over the top?

The recipe comes from this great little restaurant halfway between Athens, TX and Palestine, TX. It's called Beverly's Restaurant, and it's inside of BK Ranch's main building. I loved it at first bite. Luckily the recipe was online for me to plunder.

Fingerling Potato Salad with Stilton Cheese
From Beverly's Restaurant, Athens, TX

1 pound fingerling potatoes of various colors
2 ounces Stilton blue cheese, crumbled
3 slices applewood smoked bacon, cooked and crumbled
2 tablespoons shallot, minced
2 teaspoons garlic, minced
2 teaspoons parsley, chopped fine
2 teaspoons chives, chopped fine
4 tablespoons olive oil
Juice of one lemon
Salt and white pepper

Place potatoes in a pot and cover with cold water; season well with salt. Cook potatoes over high heat until almost cooked in the center. Pierce potato with a toothpick to test for doneness. Remove the potatoes from the pot and spread on a baking sheet; place in refrigerator to cool. Once potatoes are cool, slice them and place in a mixing bowl. Add the rest of the ingredients and toss salad to mix. Season with salt and white pepper.

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