Blue Cheese Potato Salad Recipe
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Blue Cheese Potato Salad

5 pounds red new potatoes
1/2 cup dry white wine
Salt and freshly ground pepper

1 1/4 cups mayonnaise
1 1/4 cups sour cream
2 1/2 tablespoons Dijon mustard
2 1/2 tablespoons cider vinegar
1/2 pound blue cheese, crumbled
5 green onions, minced
1 1/2 cups chopped celery

Place potatoes in large pot. Cover with cold water. Boil until tender. Drain. Cool slightly. Peel potatoes. Cut into 1-inch pieces. Transfer to large bowl. Add wine, season with salt and pepper and toss to coat. Cool.

Combine all remaining ingredients. Mix with potatoes. Adjust seasoning. (Can be prepared 1 day ahead. Cover and refrigerate. Let stand 30 minutes at room temperature before serving.)

Serves 12.

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