Potato Salad With Creamy Blue Cheese Dressing

5.0(22)

Thick and creamy are the standards for a great blue cheese dressing. If you're using this for a spinach salad, simply thin with milk or buttermilk. We loved this potato salad, it's very different! This recipe is by Heather Trim from Food and Drink Magazine.

by Leslie·published 2007-11-02

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Salad Dressings

Servings

(4–6)

Total time

20 min

prep 10 min

Calories / serving

340 kcal

Ingredients (12)

serves

1 1/2 lbs potatoespotato
2 tablespoons lemon juicelemon-juice
3 slices baconbacon
1 red pepper, cut into 1/2-inch piecesbell-pepper
2 green onions, thinly slicedscallion
1/3 cup mayonnaisemayonnaise
1/4 cup sour creamsour-cream
2 tablespoons lemon juicelemon-juice
2 dashes hot pepper saucepepper
1/2-3/4 cup crumbled blue cheese (preferably Danish)
2 green onions, finely choppedscallion
salt and peppersalt-and-pepper

Instructions (6 steps)

01Peel potatoes if you wish, then cut into bite-size chunks. Place in a large saucepan of salted water, set over high heat and bring to the boil. Partially cover and simmer until potatoes are just tender, 8 to 10 minutes.
02Drain well, then set aside in a bowl. While potatoes are still hot, toss with 2 tbsp lemon juice.
03Meanwhile, cook bacon over medium heat until crispy. Set aside on a paper-towel-lined plate, then crumble.

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Rich recipe — supports nutrition-aware planning.