Blue Cheese Potato Salad

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-----Mix together-----

2 bunches green onions -- washed and chopped

5 stalks celery -- chopped

1/2 cup fresh dill -- chopped

1 cup mayonnaise

1 cup sour cream

2 teaspoons lemon juice

Salt and pepper to taste

---Add about-----

1/2 cup crumbled blue cheese -- to 3/4, and mix well

Let mixture sit overnight (very important), as the blue cheese needs to blend with the dressing.

Then, toss dressing with about 5 pounds of cooked, cut potatoes, and a little vinegar.

You can use small red potatoes, and then cut them into quarters or sixths if they are larger.

To save time - cut them first and then cook them, just until they are done, and then rinse them in cold water to stop cooking.

 

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