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Ingredients
| russet potatoes: 2 lbs |
| eggs: 3 (hard-boiled) |
| onions: 1 |
| regular mayonnaise: 1/2 cup |
| salad dressing - blue cheese: 1/4 cup |
| Dijon mustard: 2 Tbl |
| granulated sugar: 1 tsp |
| celery salt: 1 tsp |
| fresh dill weed (sprigs): 1 tsp |
| fresh rosemary: 3/4 tsp |
| black pepper: 1 tsp |
| parsley: 2 tsp |
| olive oil: 1 tsp |
| paprika |
| parsley (fresh) |
Blue Cheese Potato Salad
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
25 min -
Servings
6 serving(s)
Tags
- Peel and cube potatoes, then boil in salted water for 25 minute.
- Hardboil the eggs starting with cold water for 10 minute.
- Combine rest of ingredients except paprika. Mix well.
- After potatoes and eggs have cooled, dice eggs.
- Toss all of the ingredients and garnish with paprika and fresh parsley.