Potato Salad With Creamy Blue Cheese Dressing

Thick and creamy are the standards for a great blue cheese dressing. If you're using this for a spinach salad, simply thin with milk or buttermilk. We loved this potato salad, it's very different! This recipe is by Heather Trim from Food and Drink Magazine.

• Ready In: 20 mins
• Serves: 4-6

Ingredients

• Potato Salad

• 1 1⁄2 lbs potatoes
• 2  tablespoons lemon juice
• 3  slices bacon
• 1  red pepper, cut into 1/2-inch pieces
• 2  green onions, thinly sliced

• Dressing

• 1⁄3 cup mayonnaise
• 1⁄4 cup sour cream
• 2  tablespoons lemon juice
• 2  dashes  hot pepper sauce
• 1⁄2-3⁄4 cup  crumbled blue cheese (preferably Danish)
• 2  green onions, finely chopped
•  salt and pepper

Directions

1. Peel potatoes if you wish, then cut into bite-size chunks. Place in a large saucepan of salted water, set over high heat and bring to the boil. Partially cover and simmer until potatoes are just tender, 8 to 10 minutes.
2. Drain well, then set aside in a bowl. While potatoes are still hot, toss with 2 tbsp lemon juice.
3. Meanwhile, cook bacon over medium heat until crispy. Set aside on a paper-towel-lined plate, then crumble.
4. For dressing, whisk mayonnaise with sour cream, lemon juice and hot pepper sauce in a bowl.
5. Stir in ½ cup (125 mL) blue cheese and green onion. Taste and if desired add remaining blue cheese, salt and pepper.
6. Stir dressing with cooled potatoes until mixed. Add bacon, red pepper and green onions.