New York Strip with Blue Cheese, Vidalia Onion Jam and Warm Potato Salad with Mustard Vinaigrette

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I only made the warm potato salad, but all I can say is what a winner!!! I LOVE trying so many new recipes and incorporating my own ideas into them as well!!!

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This review is for the potato salad, only. I made another favorite steak with blue cheese recipe with this and the potato salad was fantastic. The flavor was to die for!!! I actually boiled my potatoes and threw together the first part of the dressing ingredients in a dressing cruet, earlier in the day. I then refrigerated them and pulled them out about an hour before I was ready to serve. Just before serving, I cut up the potatoes, warmed them in the microwave, added the olive oil, bacon drippings to my cruet, and warmed the dressing for about 30 seconds in the microwave. I then added the crumbled bacon, and tossed with the dressing. Unbelievably delicious!!! My friends and my husband raved about it.

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My husband is not a big fan of potatoe salad but now I can't NOT make this salad; he absolutely loves it! I have to make it every time we grill steaks.

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I am marking a 3 star, just because FN makes you, but I have not tried this yet. I very much want to, but it is a holiday and liquor stores in Texas are not open on holidays. I would like to make this for Memorial Day today, and don't have creme de cassis or grenadine. I know I can get the grenadine in the grocery store, but does someone know an appropriate substitution for the creme de cassis? Is it a crucial element to the flavor? Thanks!

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I just saw the show yesterday and bam, oops that's someone else, eh! haha.... but wow! am trying the steak, the jam and the potatoes today! the onions are carmelizing as we speak... this is very unusual and am ready to see the results. Bobby, love you recipes and style and wow, what a "flay're you have for the food preparation! Love it, keep up the good work - God bless you, bet have a tastefully delicious day! Yeah!

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I watch the show and season the food as Bobby did w/o measurement ~~ and it was great !! I have recommend this recipes numerous times just from trying 1st time on yesterday. The new potatoes where great !!

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Kids being in their early 20's, all three have put this in their recipe boxes. We will use this over and over again.

One thing I changed in the potato salad was to use "real" bacon bits instead of using the more fatty bacon, although I know how flavorful the fat is. This is definitely a new family favorite, and I have used the left over vinaigrette on pork - a wonderful change for us. Whatever potatoes were left over, I used in an egg breakfast recipe, using left over ham, some peppers, and folded in eggs and cheese to taste. YUM!

The blue cheese is a favorite, and I now use it whenever we grill steak. Instead of using cream, I mix blue cheese (or gorganzola with a small amount of blue cheese dressing (Marie's is great for this and milk. It is creamy and more flavorful, I think, than using just cream. Of course, our waistlines might disagree! Thanks for a great idea!!

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I am constantly amazed at the times i have eaten at restaurants by well known chefs and found the food WAY too salty. Bobby, I used your recommended salt amount for the ribeye but found it also to be TOOOO salty. It ruined the taste from the prime ribeye I had expected to get. While I loved your recommendation of the blue cheese, we had to scrape it off to try to reduce the additional salt. I couldnt even taste the fresh thyme which I thought was a very interesting recipe addition.

Please consider for your recipes the many of us may not have lost full use of taste buds from years of tasting culinary delights!

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potato salad was amazing but the onion jam was nothing special - even after cooking for over an hour I had trouble getting the onions to soften

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Loved this potato salad but had to use peeled russets, dried herbs: parsley, basil, chives, chopped up green onions, plus I added l TBS sugar and made extra like someone suggested. Yum! It reminded me of my hot German potato salad recipe, only 10 times better. Also, I used a glass jar with a good lid to shake the dressing up-- this method worked fine for the oil & mustard emulsion. I want to add to another person's comment about all the loud background music, not only on Bobby's show but on almost all the cooking shows--awful, disgraceful! My favotie show, Barefoot Contessa, with all that piano and drums when Ina is talking makes me so angry! FN, get control of these producers and stop this practice! We only care about what these wonderful chefs are trying to teach us. Thanks much.