May 27, 2018

Blue Cheese Potato Salad

This satisfying Blue Cheese Potato Salad has a smooth blue cheese component that elevates it from all other potato salads. This is delightful for a picnic, but it is wonderful with a perfectly grilled steak as well.

The dish is best served the next day, but in a pinch, I’ve put it in the freezer for an hour to cool it quickly. I always turn on the kitchen timer to remind me to remove it before it gets icy!

I use this bowl (affiliate link) constantly in my kitchen for mixing salads like this one, to cake mixes, to meatloaf ingredients ~ you get the idea. It’s big enough that I can even make it an ice bath for smaller bowls. It is truly a workhorse in my kitchen.

Blue Cheese Potato Salad

Course: Side Dish

Cuisine: American

Prep Time: 20

Cook Time: 15

Cooling time: 2

Total Time: 35

Servings:

Blue cheese, red skin potato salad

Print Recipe

Ingredients

2 pounds Red Skin Potatoes
1/2 cup Mayonnaise
1/2 cup Sour Cream
3 ounces Blue Cheese crumbled
3 stalks Celery
4 Scallions
2 tbsp Red Wine Vinegar
salt & pepper

Instructions

Cut potatoes in 1" dice without peeling, and place in large pot or dutch oven. Cover with cold water by 1" and salt generously. Heat, covered, on high until boiling, then remove lid and allow to cook completely through, 10 to 12 minutes. In order to make sure the potatoes are cooked perfectly, I take one out of the pot, cut it in half with a fork, and taste it for "done-ness": you definitely don't want the potatoes overcooked, but crunchy spuds do not make for a good salad either.
Meanwhile, in large bowl, combine mayonnaise, sour cream, blue cheese, celery, scallions, about 3/4 teaspoon of salt and 1/2 teaspoon of ground black pepper and mix well.
When potatoes are cooked through, drain well in colander, and return to pot. Sprinkle hot potatoes with vinegar and toss to coat. Allow to cool for about ten minutes.
Add cooled potatoes to mayonnaise mixture and toss gently, using a folding motion, to coat well. Cover and refrigerate for at least 3 hours, or overnight. Mix potato salad again before serving.