Potato, Blue Cheese & Asparagus Salad

Total Time
45mins
Prep 15 mins
Cook 30 mins

I believe this is from Bev Bennett, former food editor of the Chicago Sun Times. I got this from an old newspaper clipping.

Ingredients Nutrition

Directions

  1. Cook potatoes in water to cover until tender, about 30 minutes. Drain well. Peel if desired. Dice and place in salad bowl.
  2. Crumble cheese and stir in (heat of potatoes will partially melt cheese, creating sauce).
  3. Add asparagus, green onion, sour cream and white pepper to taste.
  4. Serve hot or warm (this salad doesn’t taste good cold).
Most Helpful

5 5

Best potato salad I've tasted. The only thing I did differently was to use fat free sour cream. Tastes just as delicious cold !