Blue Cheese Potato Salad
Ingredients
| 5 lbs of red new potatoes | ||
| 1/2 cup dry white wine | ||
| kosher salt and fresh cracked black pepper | ||
| 1 and 1/4 cups mayonnaise | ||
| 1 and 1/4 cups sour cream | ||
| 2 and 1/2 tbs of Dijon mustard | ||
| 2 and 1/2 tbs cider vinegar | ||
| 1/2 lb of crumbled blue cheese | ||
| 5 scallions, sliced | ||
| 1 and 1/2 cups celery, chopped |
This is a delicious potato salad flavored with blue cheese, Dijon mustard, sour cream and other herbs and spices.
- Place potatoes in a large stock pot and cover with cold water.
- Cover pot and bring to a boil. Cook until fork tender. About 20 minutes.
- Cool slightly and peel (if desired you may leave the skin on).
- Cut potatoes into 1 inch pieces, and transfer to a large bowl.
- Add wine and season with salt and pepper.
- In another bowl combine the remaining ingredients and mix well.
- Pour dressing over potatoes and gently mix well.
- Cover and refrigerate for several hours to allow flavors to meld.
- Adjust seasoning and the cold will mute the flavors.
- Let salad stand at room temperature for 30 minutes before serving.
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