Creamy Bay Blue Potato Salad
Serves 4
1 pound bag of red potatoes
½ cup mayonnaise
½ cup sour cream
2 teaspoons Dijon mustard
2 teaspoons cider vinegar
1 ½ cup chopped celery
¼ cup chopped red onion
2 scallions, thinly sliced
4 oz Point Reyes Bay Blue, crumbled (reserve some for garnish)
Salt & Pepper
Cut potatoes into quarters and boil in salted water until cooked enough to be easily pierced with a fork. Drain, rinse with cold water and set aside.
In a small bowl, combine mayonnaise, sour cream, Dijon mustard and cider vinegar, whisking to combine.
Add potatoes, celery, red onion, scallions and Bay Blue to a mixing bowl. Toss with enough dressing to evenly coat the veggies. Season with salt and pepper, to taste. Top with reserved Bay Blue and serve.
