Upgrade the summertime staple with this blue cheesy twist!
Confession: I love blue cheese and I love potato salad. Years ago when the hubby and I lived in Maryland, a grocery store made blue cheese potato salad in their deli and it was love at first bite.
When we moved, sure I missed the friends I’d made, but I REALLY missed that potato salad. We’re talking, I’ve thought of it pretty much anytime we’ve cooked out or grilled things; basically all summer long.
Then, I finally was like, “Why the heck don’t you just figure it out and make some?” Duh. So, after some experimenting, here is my best attempt at replicating that blue cheese potato salad from so long ago. Enjoy!
• 3 lbs. red skin potatoes (must be red skin, trust me on this)
• 3/4 c. mayo (light is fine)
• 1/3 c. sour cream (I prefer full fat on this)
• ½ tsp. Worcestershire sauce
• 1 ½ tsp. red wine vinegar
• 1 c. sliced green onions (kitchen shears are your friend)
• fresh ground pepper, to taste
• 4 oz. or MORE of crumbled blue cheese
Tip: Pick a good blue cheese from the deli section – this dish really shines when you use a better-than-average cheese.
1. Scrub potatoes under running water, dice (one potato should yield about 8-12 cuts, depending on size), and dump into a pot of salted water. Bring to a rolling boil over high heat; reduce heat to medium and cook for 15-20 minutes. Test a potato to make sure they are cooked to your liking.
2. Once cooked, remove potatoes from heat, drain in colander, and rinse with cold water until water coming through colander is cold, about 2-3 minutes.
3. Place boiled and rinsed potatoes in a large bowl.
4. In smaller bowl, combine mayo, sour cream, Worcestershire sauce and vinegar. Stir in onions (chives will do in a pinch) and blue cheese. Grind black pepper into sauce mixture just until you can see it.
Tip: If you like more tang to your salad, increase the red wine vinegar to 2 teaspoons.
4. Add sauce mixture to potatoes and combine thoroughly. Refrigerate for at least one hour before serving. Garnish with more sliced green onions and/or chives to make it fancy.
5. Do not eat it all in one sitting. You will feel bad about yourself.
Readers – what are your favorite summer salads?
Krista currently lives in a semi-haunted house in New England with her hubby/best friend and obscenely big-eared dog. She thinks the world would be a better place if people smiled more and ate more dark chocolate. She is a firm believer that humor can be found in everything and that Tom Selleck’s moustache has healing properties…