A barbecue would be incomplete without someone’s famous potato salad. This rich and tangy blue cheese potato salad is sure to be on the list of most requested side dishes at your gatherings.
Ingredients: …2 lbs small red potatoes, quartered …1 tablespoon olive oil …4 cloves garlic, crushed and minced …1 tablespoon fresh dill …½ teaspoon black pepper …½ cup mayonnaise …½ cup sour cream …1 tablespoon red wine vinegar …1 cup crumbled blue cheese …½ lb bacon, cooked and crumbled …½ cup scallions, sliced …½ teaspoon salt …½ teaspoon pepper
Directions: …Preheat oven to 450°F.
In a bowl, combine red potatoes, olive oil, garlic, dill, and black pepper. Toss to coat evenly. Spread potatoes out on a baking sheet in a single layer. Place in the oven and roast for 30-40 minutes, tossing occasionally. Remove from oven and allow to cool completely before assembling the salad.
In a medium-sized bowl, combine mayonnaise, sour cream and red wine vinegar. Whisk thoroughly. Add blue cheese, bacon, scallions, salt, and pepper.
In a large bowl, combine the roasted potatoes and blue cheese dressing mixture. Toss to coat evenly.
For best results, cover and refrigerate for two hours before serving.