Creamy Bay Blue Potato Salad

Creamy Bay Blue Potato Salad

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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. 

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