Blue Cheese Potato Salad

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Compliments of: Chef Tim Monsman, Market District


(Serves: 4)


  • 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




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.


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