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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]

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Sydney Mike March 16, 2011
Blue Cheese Potato Salad