Blue Cheese Potato Salad

Have you grown tired of regular old potato salad? Try Blue Cheese Potato Salad for a bold, flavorful twist.

Blue Cheese Potato Salad

Blue Cheese Potato Salad is my husband’s favorite.  While he still likes my Crowd Pleasing Potato Salad, he prefers this one.

1  1/4 lbs potatoes
1 teaspoon cider vinegar
1 Tablespoon diced red onion
1/4 cup sour cream
2 Tablespoons buttermilk
2 Tablespoons crumbled blue cheese
salt and pepper to taste

Peel and dice potatoes in to bite size pieces.  Bring a large pot about half full of water to a boil. After it has come to a boil add 2 teaspoons of salt and potatoes.  Return to a boil and cook 4-6 minutes (just until the potatoes are done). Drain the potatoes and toss with vinegar while still warm.

In a large bowl combine remaining ingredients. Fold in potatoes. Cover & chill overnight.

TIP: If you do not have buttermilk use 1/2 teaspoon of lemon juice and enough milk to equal 2 Tablespoons.  Let sit 5 minutes before using.

The secret to good potato salad is cooking the potatoes just until they are done. If you over cook them you will have mashed potato salad.  Use a fork to test the doneness.  The time required depends upon the size of the potato pieces.

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