It goes perfectly with a good Cabernet or Bordeau. I also added bacon, which I strongly recommend. I think it will go well with my the poblano chili hamburgers tonight. Not bad but better if you halve the sour cream and mayo. It was pretty bland and blah and had that sweetness one sometimes finds with commerically-prepared potato salads. Taste and if desired add remaining blue cheese, salt and pepper. Place potatoes in large pot. Combine all remaining ingredients. Boil until tender. Peel potatoes if you wish, then cut into bite-size chunks. I now bring copies of it with me to hand out. Bad idea! to the salad. I made this potato salad for a summer party and it was a big hit. For dressing, whisk mayonnaise with sour cream, lemon juice and hot pepper sauce in a bowl. I too added bacon Delicious w/ grilled steak. Transfer to large bowl. I used a little extra blue cheese as well and didn't peel the potatoes. Whisk cheeseand cream into remaining dressing.... chives. I usually make the recipe exactly but will sometimes put the celery on the side since I'm not a celery lover at all. I've been making the Potato and Pea Salad with Chive Aoli from the July 2001 Bon Appetit most of the summer and thought to try something a little different. Set aside on a paper-towel-lined plate, then crumble. Not serving it for 5 hours, will do a taste test and maybe need to add more of the dressing & sprinkle on some more blue cheese. Place potatoes in a large pot and cover with salted water; bring to a boil. Partially cover and simmer until potatoes are just tender, 8 to 10 minutes. Good salad. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20). This salad is spectacular! I should have stuck with the other; it's a much better dish. Got Then my These are my modifications. While potatoes are still hot, toss with 2 tbsp lemon juice. Bring to a boil. Potato Salad. B.J. It's great. I used just less than a cup of the mayo and sour cream and it was still quite creamy. Love this salad. (Can be prepared 1 day ahead. Wish I could give this 4 spoons. Stir in ½ cup (125 mL) blue cheese and green onion. I added more green onions and blue cheese than called for and garnished with a chopped hard boiled egg. Thick and creamy are the standards for a great blue cheese dressing. I cut it by 20 percent and it was still very gloopy. Everyone loved the salad. Mixed in only 1/2 the dressing. It was gone in the first hour. Total Carbohydrate This potato salad is certainly a keeper. We loved this potato salad, it's very different! Serve warm or at room temperature. I was afraid to make this after reading the reviews. just a bit too much This potato salad was a little too creamy and saucy for my taste although the blue cheese added a nice flavor. I get requests to bring very often. Place in a large saucepan of salted water, set over high heat and bring to the boil. Powered by the Parse.ly Publisher Platform (P3). guests admitted that they were glad Garnish with the remaining green onion and blue cheese. Don't be afraid to try it. However, when I tell people where the recipe is, they always say it didn't turn out the same. Will make This is easily one of the best tasting, easiest to prepare potato salads ever. Since I like blue cheese and potato I liked it, didn't love it. Stir in most of the blue cheese, reserving a small amount for garnish, and the green onion. Once the potatoes are cool, add the red pepper and most of the green onion to the bowl, reserving some green onion for garnish. But good old regular style is lower fat, easier and in my opinion, better. I strongly suggest this for a bit of a twist that people will enjoy. Directions. Very nice. 2 green onions, thinly sliced. Stir dressing with cooled potatoes until mixed. Season with salt and pepper. 2 tbsp (25 mL) lemon juice. If you're using this for a spinach salad, simply thin with milk or buttermilk. I have been making this recipe for years. served it with BBQ brisket at my I again. Harrick. This is a family favorite because it is Cover with cold water. ). different, tasty, and we like moist Reduce heat to medium-low and simmer until tender, about 20 minutes. Put 5 oz of blue cheese in with the potatoes. Place the potatoes in a large saucepan and cover with water. Like many of the other reviewers, I have been making this recipe since it was first published.