Blue Cheese Potato Salad

Name: Blue Cheese Potato Salad
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 10 servings.
Ingredients: 2-1/2 pounds red potatoes (about 7 medium), cut into 3/4-inch pieces; 2 tablespoons red wine vinegar; 1-1/2 teaspoons hot pepper sauce; 1/2 teaspoon salt; 1/4 teaspoon coarsely ground pepper; 2 hard-boiled large eggs, finely chopped; 1/4 cup finely chopped red onion; 1/4 cup finely chopped celery; 1/4 cup chopped sweet pickles; 2 green onions, finely chopped; 1/4 cup sour cream; 1/4 cup mayonnaise; 1/4 cup blue cheese salad dressing; 1/2 teaspoon celery seed

Try my tasty blue cheese spin on classic potato salad. You can easily double the recipe for large picnics or potlucks. —Jennifer Lewis, Britton, Michigan

Ingredients

2-1/2 pounds red potatoes (about 7 medium), cut into 3/4-inch pieces
2 tablespoons red wine vinegar
1-1/2 teaspoons hot pepper sauce
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper
2 hard-boiled large eggs, finely chopped
1/4 cup finely chopped red onion
1/4 cup finely chopped celery
1/4 cup chopped sweet pickles
2 green onions, finely chopped
1/4 cup sour cream
1/4 cup mayonnaise
1/4 cup blue cheese salad dressing
1/2 teaspoon celery seed

Directions

Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 7-10 minutes or just until tender. Drain; transfer to a large bowl.
Add vinegar, pepper sauce, salt and pepper to hot potatoes; let stand 30 minutes at room temperature, stirring gently halfway through standing. Add eggs, onion, celery, pickles and green onions. In a small bowl, mix remaining ingredients; add to potato mixture. Toss gently to coat. Serve immediately or refrigerate until cold.

Originally published as Blue Cheese Potatoe Salad in Holiday & Celebrations Cookbook 2016