Recipes

Red, White and Blue Potato Salad

Independence Day  Potato  Side Dish 

• 1 cup chopped green onions, divided
• 1 cup sour cream
• 1/2 cup mayonnaise
• 1/4 cup white wine vinegar
• 4 teaspoons dijon mustard
• 2 teaspoons sugar
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 pound unpeeled small or baby red-skinned potatoes
• 1 pound small purple or blue potatoes, peeled
• 1 pound unpeeled small white creamer potatoes
• 2 cups cooked fresh peas or one 10 ounce package, frozen, thawed
• 1 1/2 cups crumbled blue cheese
• paprika

whisk 1/2 cup green onions and next 7 ingredients in medium bowl, cover and chill dressing.

place all potatoes in large saucepan. add enough water to cover by 1 inch. Sprinkle with salt. Bring to a boil. Reduce heat to medium and boil until tender (about 10-15 minutes). Drain and cool to room temp.

cut potatoes into 1/2 inch thick slices and place in large bowl. Add dressing, peas, and blue cheese -- toss gently. Cover and chill at least 2 hours and up to one day.

Sprinkle salad with paprika and remaining green onions before serving.

Got this from Bon Appetit last year. I'm not a big potato salad person, but I love this -- and it was a big hit with people who normally don't go for potato salad as well as those that do! Happy 4th!

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