Blue Cheese Potato Salad


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.




2 min


20 min


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