Blue Cheese Potato Salad
- 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
- Peel and cube potatoes, then boil in salted water for 25 minute.
- Hardboil the eggs starting with cold water for 10 minute.
- Combine rest of ingredients except paprika. Mix well.
- After potatoes and eggs have cooled, dice eggs.
- Toss all of the ingredients and garnish with paprika and fresh parsley.
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Reviews
-
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]