Bloody Mary Potato Salad

A new take on good old potato salad with tomato, scallions and blue cheese in a creamy Bloody Mary dressing.  And vodka, of course.


3 pounds red potatoes, chunked

1/2 cup vodka

1 large tomato, diced

3 bunches scallions, sliced (include some green)

1/2 cup crumbled blue cheese (I like Gorgonzola)


1/2 cup extra virgin olive oil

1 cup mayonnaise (low-fat if you prefer)

1/2 cup of your favorite Bloody Mary mix

1/2 teaspoon salt

2 tablespoons horseradish (or to taste, depending on if your Bloody Mary mix has some in it)

      The Recipe

In a large steamer pot, cook potatoes 15 - 20 minutes until tender.  Drain and put in a large bowl.  While warm, pour vodka all over.  Add tomato, scallions and blue cheese.  Give it a little toss.  Make dressing:  In a medium bowl, whisk together oil, mayo, Bloody Mary mix, salt and horseradish.  Pour over potatoes and gently mix.  Best served slightly warm or at room temperature.  Serves 6 - 8.  Serving idea:  Spoon salad into pint glasses and garnish with celery or a scallion.



Share |
Copyright © by Robin Benzle. All Rights Reserved