blue cheese herb potato salad

Happy belated 4th, everyone!

I don’t know about you, but I had a fabulous day on Wednesday. I swam, sunned and BBQ-hopped until it was practically the 5th… Suffice to say that going back to work on Thursday was a rude awakening!

It was a full day of varied adventures, but the one constant was the incredible Herb Blue Cheese Potato Salad that I towed to every party. Those of you who are potato salad traditionalists will have to forgive me; this is not a classic recipe by any means. There is, for instance, not one single egg to be found in here (mostly because personally I happen to despise them!) There is also an absurd amount of beautiful quality blue cheese folded into the dressing that will make any guest with a dairy affinity completely freak out. Lastly, there are tons of herbs and a little lemon, so the salad feels light and fresh rather than heavy and thick.

It is, quite simply, so good…

Cheers to independence!

The Petite Aesthete

Blue Cheese Herb Potato Salad

This salad can be eaten immediately, but it gets better and better over time. I like to make it the night before I entertain and just pull it out of the fridge right before guests arrive. In fact, I happen to think that when made it advance, it makes you look like even more of a domestic goddess! I recommend putting on your best party dress, pulling the salad out and when the compliments pour in, put on your sweetest humble face and reply something like,¬†“Oh, this old dress? Ohhhh, this old recipe?”

3 lbs red potatoes

1 cup blue cheese, crumbled

3/4 cup sour cream (can also be substituted with greek yogurt)

3/4 cup mayonaise

Juice of 1 lemon

5 green onions, chopped

1 cup fresh parsley, chopped

1 cup fresh dill, chopped

1/2 teaspoon salt

1/2 teaspoon pepper

Fill a large pot with water and bring it to a boil over high heat. While you wait, start the potatoes. Wash the potatoes and chop them into 1 inch cubes, taking care to cut them the same size so they cook evenly. When the water is boiling, toss a generous handful of salt to the water and carefully add the potatoes. Cook until fork tender, about 15 minutes.

While the potatoes cook, start the dressing. Mix the mayonaise, sour cream and lemon juice together in a small bowl. Stir gently until thoroughly combined. Chop the green onions into small rounds and add them to the dressing. Add the crumbled blue cheese and pepper. Taste the dressing and if needed, add the salt. (Depending on the saltiness of the blue cheese, this may or may not be necessary.) Cover the dressing and put it into the fridge to chill.

When the potatoes are tender, drain them thoroughly and add them back to the pot. Set potatoes aside until completely cooled to room temperature, at least 30 – 45 minutes. When potatoes are completely cool, remove the dressing from the fridge and pour it over the potatoes. Add the dill and parsley and stir. Enjoy!

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