Potatoe Salad with Creamy Blue Cheese Dressing

By franny-2

Thick and creamy are the standards for a great blue cheese great blue cheese dressing. If you're using this for a spinach salad, simply thin with milk or buttermilk.

Ingredients

• 1/3 cup (75 mL) mayonnaise
• ¼ cup (50 mL) sour cream
• 2 tbsp (25 mL) lemon juice
• A couple of dashes hot pepper sauce
• ½ to ¾ cup (125 to 175 mL) crumbled blue cheese,
• preferably Danish
• 2 green onions, finely chopped
• Salt and pepper to taste
• 1 . For dressing, whisk mayonnaise with sour cream, lemon juice and hot pepper sauce in a bowl. Stir in ½ cup (125 mL) blue cheese and green onion. Taste and if desired add remaining blue cheese, salt and pepper.
• Serves 4 to 6
• Potato Salad
• 1 ½ lbs (750 g) potatoes
• 2 tbsp (25 mL) lemon juice
• 3 strips bacon
• 1 red pepper, cut into ½-inch (1-cm) pieces
• 2 green onions, thinly sliced

Details

Servings 4

Preparation

Step 1

1. Peel 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. Drain well, then set aside in a bowl. While potatoes are still hot, toss
with lemon juice.

2. Meanwhile, cook bacon over medium heat until crispy. Set aside on a paper-towel-lined plate, then crumble.

3 Stir dressing with cooled potatoes until mixed. Add bacon, red pepper and green onions.