Best 5 Blue Moon Salad Recipes

BLEU MOON POTATO SALAD WITH BACON AND CHIVES

Steps:

• 1. Cook bacon over medium heat til crispy. Set aside on a papertowel-lined plate to cool, then crumble. Cut potatoes into bite-size pieces. Place in a medium-sized saucepan of salted water over high heat and bring to a boil. Partially cover and simmer until potatoes are just tender, about 8 to 10 minutes. Drain well, set aside in mixing bowl. While potatoes are still hot, toss with 1 tsp. lemon juice. (Or more if you like a stronger lemon flavor.) For dressing, whisk mayonnaise with sour cream, lemon juice, hot sauce, and garlic in a bowl. Stir in bleu cheese, salt and pepper, and chives. Taste, and adjust to your own liking. Stir dressing with cooled potatoes, add bacon and chives, and fold til mixed. Garnish with more bleu cheese, bacon and chives if desired.
• 2. *Finely diced red bell pepper also very good in this.

BLUE MOON SALAD

Steps:

• In a large serving bowl, combine the cabbage, radishes, and apple. Pour in the olive oil, and toss to coat. Add blue cheese, then mix in the vinegar. Chill until serving.

BLUE MOON

Steps:

• Combine ingredients in a blender and whirl until smooth.
• Pour into a martini glass and garnish the rim with a slice of orange to resemble a full moon.

BLUE MOON SANDWICHES

Steps:

• Mix all ingredients and chill. Trim crusts from white or whole wheat bread and spread with mixture. Cut into three strips for sandwiches. Can also be molded and served with crackers or melba toast rounds.

RED HOT & BLUE POTATO SALAD - THE ORIGINAL

Steps:

• Steam the potatoes skin-on for approximately 45 minutes (you can boil them, but they tend to be slightly mushier in the end result). Set aside until cool enough to handle. Boil your eggs, then do the same. When cool enough, peel the eggs ONLY (do NOT peel the potatoes -- the skin gives it part of it's unique texture and taste).
• In a large bowl, mix the remaining ingredients together until thoroughly mixed. Chop the potatoes and eggs into bite-size pieces and add to bowl. Mix GENTLY -- you want salad, not mush -- until blended.
• Serve at room temp for up to 2 hours after making -- refridgerate leftovers. It tastes best when room temp, but is delicious cold too -- so if you are making this in advance, it's fine to chill it.
• NOTE - If you are on a low-sodium diet, you can easily reduce or eliminate the salt the recipe calls for. Just let people salt it at table to taste!
• ***Wanted to say THANKS to all the reviews! Here's another hint to make this easier: when you are going to make boiled eggs, ALWAYS make sure you buy the eggs at LEAST 7-10 days in advance. Why? Because as an egg matures, it develops a small air "bubble" inside it (it's the membrane separating from the shell). Having this bubble makes it a BREEZE to peel the eggs once they've cooled completely (also a great trick for Easter Eggs, BTW). You want your eggs to be around 10-12 days old, and it takes, on average, 2-3 days to get them from the laying facility to the store.