Have you grown tired of regular old potato salad? Try Blue Cheese Potato Salad for a bold, flavorful twist.
Blue Cheese Potato Salad is my husband’s favorite. While he still likes my Crowd Pleasing Potato Salad, he prefers this one.
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.