Add a flavor punch to potato salad with the bold taste of blue cheese.
Gooseberry Patch MARCH 2011
Cover potatoes with water in a saucepan; bring to a boil. Simmer until tender; drain and cool.
Blend together mayonnaise, sour cream and lemon juice in a large bowl. Add green onions, celery and dill; fold in blue cheese and potatoes.
Add salt and pepper to taste; chill overnight. If desired, garnish with almonds at serving time.
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