Blue Cheese Potato Salad

Submitted by Benly03

"This great recipe disappears in a hurry at any BBQ or picnic. I came up with this recipe when I was craving potato salad but was short the ingredients for a traditional mustard style. One thing i like to do is to grind all the spices togeather with a pistol and mortor but its not neccessary. I hope you enjoy!"

 

• Ready In: 35mins
• Ingredients: 15
• Yields: 6 3/4 cup
• Serves: 6

ingredients

• 2 lbs russet potatoes
• 3 hard-boiled eggs
• 1 onion
• 1⁄2 cup mayonnaise
• 1⁄4 cup blue cheese dressing
• 2 tablespoons Dijon mustard
• 1 teaspoon sugar
• 1 teaspoon celery salt
• 1 teaspoon dill weed
• 3⁄4 teaspoon rosemary
• 1 teaspoon black pepper
• 2 teaspoons parsley
• 1 teaspoon olive oil
• paprika
• fresh parsley

directions

1. Peel and cube potatoes, then boil in salted water for 25 minute.
2. Hardboil the eggs starting with cold water for 10 minute.
3. Combine rest of ingredients except paprika. Mix well.
4. After potatoes and eggs have cooled, dice eggs.
5. Toss all of the ingredients and garnish with paprika and fresh parsley.

Reviews

[Sydney Mike]

Thoroughly enjoyed making this potato salad, even though I did cut it back to just half for the 2 of us! I suspect not many would know how to properly use a mortar & pestle, but I took your hint & did just that, grinding the spices to a proper consistency! I also didn't peel the potatoes (which I never do for these salads) because we enjoy the taste & nutrition of that part of the potato! I just diced the taters small! My other half thoroughly enjoyed my using the blue cheese dressing (something I don't normally care for) & I was pleasantly surprised at the overall good taste! Thanks for sharing the recipe! [Made & reviewed for one of my adopted chefs in this Spring's Pick A Chef event]