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Nutrition Facts
Serving Size 1 (300g) Recipe makes 4 servings
Calories 391
Calories from Fat 200		(51%)
Amount Per Serving		%DV
	Total Fat 22.3g	34%
	Saturated Fat 8.6g	43%
	Monounsaturated Fat 7.4g
	Polyunsaturated Fat 4.8g
	Trans Fat 0.0g
Cholesterol 35mg		11%
Sodium 540mg		22%
Potassium 941mg		26%
Total Carbohydrate 39.8g		13%
	Dietary Fiber 4.8g	19%
	Sugars 4.7g
Protein 10.3g		20%
detailed view... how is this calculated?

Potato Salad With Creamy Blue Cheese Dressing

Recipe #263131 | 20 min | 10 min prep | add private note

⁽¹⁵⁾ RATE IT NOW Print Recipe

By: ~Leslie~
Nov 2, 2007

Thick and creamy are the standards for a great blue cheese dressing. If you're using this for a spinach salad, simply thin with milk or buttermilk. We loved this potato salad, it's very different! This recipe is by Heather Trim from Food and Drink Magazine.

SERVES 4 -6 (change servings and units)

Ingredients

Potato Salad

1 1/2 lbs potatoes
2 tablespoons lemon juice
3 slices bacon
1 red pepper, cut into 1/2-inch pieces
2 green onions, thinly sliced

Dressing

1/3 cup mayonnaise
1/4 cup sour cream
2 tablespoons lemon juice
2 dashes hot pepper sauce
1/2-3/4 cup crumbled blue cheese (preferably Danish)
2 green onions, finely chopped
salt and pepper

Directions

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.
2
Drain well, then set aside in a bowl. While potatoes are still hot, toss with 2 tbsp lemon juice.
3
Meanwhile, cook bacon over medium heat until crispy. Set aside on a paper-towel-lined plate, then crumble.
4
For dressing, whisk mayonnaise with sour cream, lemon juice and hot pepper sauce in a bowl.
5
Stir in ½ cup (125 mL) blue cheese and green onion. Taste and if desired add remaining blue cheese, salt and pepper.
6
Stir dressing with cooled potatoes until mixed. Add bacon, red pepper and green onions.

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Featured Reviews for This Recipe

From: Chef #310155

On Aug 30, 2009

OMG! Please allow me to add my 5 Stars. 10 if I could! Just made this for a birthday dinner with Filet Mignon and Lobster Tails and a marinated Asparagus Salad. Perfect! Heavenly! I used Yukon Gold Potatoes and yes the lemon is the secret ingredient. Puts a balance to what might otherwise be overly rich. It IS rich but in just the right proportions. I followed your recipe exactly. I'm throwing out the rest of my blue cheese potato salad recipes. Keeper, keeper, keeper. THANK YOU!

0 people found this review helpful

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From: William (Uncle Bill) Anatooskin

On Jun 8, 2009

Hello Leslie; I am also rating this recipe because of the dressing. The blue cheese made it the best tasting dressing I ever had for a potato salad. My preference is for more veggies in the salad and most certainly hard-boiled eggs. This dressing is now our number one choice for a potato salad. Thank you for sharing this with us. "Uncle Bill"

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From: French Tart

On Feb 7, 2008

Made exactly as posted with ONE small change - NO bacon used! This was TOTALLY sublime Leslie.....OMG......THICK and creamy blue cheese dressing with lots of other vegetable interest going on with the potatoes.....peppers and onions! I always use lots of lemon juice in my potato salad, and this was a lovely tangy dressing with a double whammy of lemon juice - PERFECT to offset the RICH and CREAMY tastes and textures of the blue cheese dressing! I diced my red peppers and spring onions VERY finely for a more elegant and less rustic look - this was served with mini quiches for a dinner party starter. This will be GREAT served in a more rustic fashion for the Summer Outdoor Eating Experience however! Made for the Recipe Swap in the Aussie/NZ forum - and a BRILLIANT recipe, thanks Leslie! FT PS: I used local Roquefort Cheese........naughty but very nice! (No extra salt as needed, as it was salty enough - but I did use lots of black pepper.)

4 people found this review helpful

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From: Pot Scrubber

On Mar 7, 2008

When I saw this recipe I thought it might be the perfect accompaniment for a grilled bacon wrapped filet mignon. I was so right! There is something magic about mignon smeared with bleu cheese butter and this tater salad compliments that perfectly. I think new potatoes are the best choice for this salad... the firm waxy texture of them just seems for some reason to me to go well with the creaminess of the bleu cheese dressing. Very nice.

2 people found this review helpful

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