Blue Cheese Potato Salad

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Compliments of: Chef Tim Monsman, Market District

www.marketdistrict.com

 

(Serves: 4)

Ingredients:

  • 2 Pounds Redskin Potatoes, diced
  • ½ Cup Celery, diced
  • ½ Cup Red Onion, diced
  • ½ Bunch Watercress, chopped
  • 2 Tbsp. Cider Vinegar
  • ¾ Cup Mayonnaise
  • ¾ Cup Plain Yogurt
  • ½ Pound Blue Cheese, crumbled
  • Salt and Pepper

 

 

Directions:

Place potatoes into pot with cold water and simmer for about 15 minutes or until potatoes are tender. Drain the potatoes well and allow to cool completely. In a bowl combine the potatoes, celery, onion and watercress. In a separate bowl mix together the vinegar, mayonnaise and yogurt. Pour the dressing over the potatoes and toss to mix. Add in the blue cheese and adjust seasoning as needed.