Ingredients:
2 lbs boiling potatoes, quartered lengthwise and cut into 3/4 inch slices
1/4 cup white vinegar
2 stalks celery, chopped fine
3/4 cup thinly-sliced radishes
3/4 cup thawed frozen corn
3 scallions, minced
4 ounces blue cheese, crumbled
1 large eggs
1 clove garlic, chopped
1/2 teaspoon Worcestershire sauce
1/8 teaspoon cayenne
3 tablespoons olive oil
Directions:
Steam potatoes, covered, 8-10 minutes, or until just tender.
Transfer to a bowl.
Toss with 2 tblsps of the vinegar and salt to taste and let cool.
Add celery, radishes, corn, scallions and chill, covered, for 1 hour, or until cold.
In blender or processor, puree cheese with egg (I get eggs from the village that I can trust, but you may want to soft-boil yours), 2 tblsps vinegar, garlic, Worcestershire Sauce and cayenne; add oil in a thin stream and blend until dressing is emulsified.
Chill, covered, for 1 hour.
Pour over salad, toss, and season.
(can be made 1 day ahead).
Servings: 6
Time preparation: 10 min.
Time total: 20 min.