Nothing pleases me more than creating a hit dish from leftovers. I for one, don't like leftovers. It limits my creativity in the kitchen, and with a small household, that means I have to make a very small amount of food, and more frequently. So recently I've been creating a way to reuse leftovers that changes the taste completely. I'm not a picky eater, but very discerning as to what will impress my tastebuds. And you know how it goes... food just always seems to taste better when someone else makes it. So when I actually create something that I feel is good enough to share, that's exactly what I want to do...
So enjoy this refreshing and easy summer side dish!
Blue Cheese Russet Potato Salad
Serves 2-4
6-8 red Russet Potatoes
4 tbsp lite sour cream
4 tbsp blue cheese crumbles
4 tbsp fresh chopped tarragon
pinch of kosher or sea salt, and a dash of pepper
First I followed a recipe from Alex's Day Off, from the Food Network for simple roasted potatoes. Roast red potatoes for 30 min at 375 degrees with nothing except salt and bay leaves in a dish with a lid. Because my potatoes were refrigerated from last night, they were already cold. So I added 2 tbsp of fat free sour cream, 2 tbsp of blue cheese crumbles and 2 tbsp fresh chopped tarragon and chopped up 3 medium sized red russet potatoes and combined in a small bowl. Added kosher salt to taste. This made 1-2 servings.
Bon appetit!
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