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Bay Blue Potato Salad

 

Creamy Bay Blue Potato Salad

Serves 4

 

 

1 pound bag of red potatoes

½ cup mayonnaise

½ cup sour cream

2 teaspoons Dijon mustard

2 teaspoons cider vinegar

1 ½ cup chopped celery

¼ cup chopped red onion

2 scallions, thinly sliced

4 oz Point Reyes Bay Blue, crumbled (reserve some for garnish)

Salt & Pepper

 

Cut potatoes into quarters and boil in salted water until cooked enough to be easily pierced with a fork.  Drain, rinse with cold water and set aside. 

 

In a small bowl, combine mayonnaise, sour cream, Dijon mustard and cider vinegar, whisking to combine. 

 

Add potatoes, celery, red onion, scallions and Bay Blue to a mixing bowl.  Toss with enough dressing to evenly coat the veggies.  Season with salt and pepper, to taste.  Top with reserved Bay Blue and serve. 

 

 

 

 

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