• Ingredients: 31
  • Serves: 12

Blue cheese potato salad with mayonnaise, sour cream, dijon mustard, cider vinegar, blue cheese, crumbled, green onions, minced, chopped celery.



  • 1 lb. celery root, peeled, grated
  • 3 cups coarsely grated carrots
  • 3 8 1/4-ounce cans julienne beets, drained
  • Minced fresh parsley
  • Minced fresh chives

Dijon mustard vinaigrette

For scallion purée:

  • *available at specialty foods shops and some supermarkets
  • **available at natural foods stores

For the pumpkin seeds:

For the English peas:

  • 20 English peas, shelled
  • Salt

To serve:

Berry compote


  1. Step 1 Place potatoes in large pot. Cover with cold water. Boil until tender. Drain. Cool slightly. Peel potatoes.
  2. Step 2 Cut into 1-inch pieces. Transfer to large bowl. Add wine, season with salt and pepper and toss to coat.

    For this step you will need

  3. Step 3 Combine all remaining ingredients. Mix with potatoes. Adjust seasoning. (Can be prepared 1 day ahead.