With the 4th of July coming up next week, here is great twist on classic potato salad, the addition of blue cheese. I know not everyone loves blue cheese but for those of us that do, this is a real winner! Just as easy as the old stand by but with great flavor. Make sure you use a good quality blue cheese. And for the peas, I like to use fresh, but you can use frozen if you need to.
This potato salad goes particularly well with grilled steak and bbq chicken. It’s a family favorite at all of our summer get togethers. And for those who don’t care for blue cheese it’s easy to cook some extra potatoes and make the old classic; two are better than one.
Ingredients:
3 lbs new potatoes (I like to use the fingerling potatoes that come in the different colors)
1 1/2 cup peas
1 cup blue cheese
1/2 cup chopped scallions or green onions
1 cup sour cream
1/2 cup mayonnaise
1/4 cup white vinegar
1 Tbs Dijon mustard
Salt and pepper to taste
Directions:
Cut potatoes into small chunks, boil in a large pot of water until desired tenderness. Add peas to boiling potatoes for the last 2 or 3 minutes then drain in colander and rinse with cold water.
Mix the blue cheese, mayo, sour cream, scallions, vinegar, mustard and salt and pepper in a large bowl. Add potato and peas to wet ingredients and mix until well combined.
Sprinkle some chopped scallions on top and it’s ready to serve!
Wishing everyone a happy and safe 4th of July!
The Fork and Table 
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