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)
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.