As this is the year of the potato, it may be a good idea to dive into the bookshelves and dig up some books about the subject. Ten years ago Alma Huisken published a book dedicated to the potato, with a variety of recipes from all over the world. I love potatosalads, and the recipes include one with a dressing of blue cheese. Really tasty and simple to make.
You need: 8 large potatoes with a red skin, such as Roseval; 3 hardboiled eggs (Why does that sound so Marxbrotherian? Ah, yes, Night at the Opera), 4-6 celery, 2 spring onions, 10 cornichons or small gherkins.
For the dressing: 100 g. blue cheese, like Danish Blue, Roquefort, Bleu de Auvergne, or Gorgonzola or whatever you can find and like, a tablespoon or a little more sour cream, creme fraiche or yoghurt.
What you do: Cut the potatoes with their jacket – if necessary clean them first – and cut hem in cubes, then cook them in lightly salted water until almost done. Pour them in a colander and let them steam dry. Boil the eggs, let them cool, then dice them. While the eggs are cooling: clean the celery and spring onions and cut them in rings, dice the cornichons. Mix well.
Prepare the dressing: cut the cheese in small pieces, mix with the sour cream, or other dairy product (I use soy yoghurt), stir with a fork to make a smooth mixture, if necessary press it through a sieve.
Put all the ingredients in a large saladbowl or deep dish and pour the dressing over it.
I like the potatoes still a little warm.