Blue Cheese And Sour Cream Potato Salad Recipes

BLUE CHEESE POTATO SALAD

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop. leaving skins on.
• In a large bowl, whisk together the oil, vinegar, green onions, salt and pepper. Add the potatoes, bacon and cheese and toss to coat.

BACON BLUE CHEESE POTATO SALAD

Steps:

• Boil potatoes until tender.
• Cook bacon until crisp, and cut into one inch pieces.
• In a bowl, combine mayonnaise, sour cream, vinegar, salt and pepper.
• Fold in green onions, cheese, potatoes and bacon.
• Can be served immediately or refrigerate until ready to serve.

BLUE CHEESE POTATO SALAD

Steps:

• Place potatoes in large pot. Cover with cold water. Boil until tender. Drain. Cool slightly. Peel potatoes. Cut into 1-inch pieces. Transfer to large bowl. Add wine, season with salt and pepper and toss to coat. Cool.
• Combine all remaining ingredients. Mix with potatoes. Adjust seasoning. (Can be prepared 1 day ahead. Cover and refrigerate. Let stand 30 minutes at room temperature before serving.)

BLUE CHEESE POTATO SALAD

Steps:

• Cook the potatoes in a large pot of boiling salted water until fork-tender; drain and cool to room temperature or cover and chill until ready to dice.
• When potatoes are cool, dice into about 1-inch pieces and transfer to a large bowl; carefully toss with white wine, salt and, pepper, then add in chopped green onions and chopped celery, toss again, cover and chill for 1 hour (or more).
• In a bowl combine mayo, sour cream, garlic powder, Dijon mustard, cider vinegar and blue cheese, then add to the potato mixture; toss to coat, cover and chill for a minimum of 4 hours (overnight is better!).
• If possible remove the potato salad from the fridge 30 minutes before serving.
• Delicious!

BLUE CHEESE POTATO SALAD

Steps:

• Boil or steam potatoes until tender, peel and cut into 1 inch cubes.
• In a large bowl toss the still warm potatoes with wine, salt and pepper.
• Combine remaining ingredients and mix with potatoes.

BLUE CHEESE POTATO SALAD

Steps:

• Boil or steam potatoes until tender; drain; cool slightly.
• Peel and cut into 1 inch pieces.
• Transfer to large bowl.
• Add wine, season and toss to coat.
• Cool.
• Combine all remaining ingredients, adjust seasoning; mix with potatoes.
• (can be prepared 1 day ahead, chilled. Let stand 30 minutes before serving).

POTATO SALAD WITH CREAMY BLUE CHEESE DRESSING

Steps:

• 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 2 tbsp lemon juice.
• Meanwhile, cook bacon over medium heat until crispy. Set aside on a paper-towel-lined plate, then crumble.
• 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.
• Stir dressing with cooled potatoes until mixed. Add bacon, red pepper and green onions.

BLUE CHEESE AND BACON POTATO SALAD

Steps:

• Fill a large bowl with iced water. Line a baking sheet with a dish towel.
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 18 to 20 minutes. Add green beans to the boiling water; blanch for just 1 minute. Drain potatoes and green beans; transfer to bowl of iced water to stop cooking process, about 5 minutes. Remove from iced water with a slotted spoon and place on prepared baking sheet to dry. Cut potatoes into quarters.
• Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain and cool bacon slices on paper towels; crumble.
• Whisk vinegar, olive oil, mayonnaise, and mustard together in a large bowl. Season with salt and black pepper. Add potatoes and green beans; stir to coat. Top with bacon, blue cheese, and green onions; stir once to incorporate.

CHEESY POTATO SALAD

Steps:

• Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
• In a large bowl, mix together the sour cream, mayonnaise, sugar, half of the onions, and half of the cheese. Gently stir in the cooled potatoes. Top with remaining cheese and onions, and sprinkle bacon bits over the top.

SOUR CREAM POTATO SALAD

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. , When cool enough to handle, peel and slice potatoes. Place in a large bowl; add salad dressing and toss gently. Cover and refrigerate for 2 hours., Slice eggs in half; remove yolks and set aside. Chop egg whites; add to potatoes with celery and onions. , In a small bowl, combine the mayonnaise, sour cream, horseradish, mustard, celery seed and salt. Crumble egg yolks; add to mayonnaise mixture and whisk until blended. Spoon over potatoes; toss gently to coat. Cover and refrigerate for at least 2 hours before serving.