Blue Cheese Potato Salad

—–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, cooled, 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 the potatoes first and then cook them, just until they are done, and then rinse them in cold water to stop cooking.

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