12 August, 2014
Blue Cheese Potato Salad
5 pounds Yukon Gold potatoes
1 pound fresh green beans, trimmed and cut into 1 inch pieces
4 quarts of salted boiling water, divided, for cooking the potatoes and beans
4 ounces cream cheese, softened
1 ¼ cup light mayonnaise
1 bottle (8 ounces) light blue cheese dressing
½ teaspoon salt
½ teaspoon pepper
3 cloves garlic, minced
1 medium red onion, diced
Fresh chives or dill for garnish, if desired
Peel potatoes, if desired, and cook in salted water approximately 20 minutes. Drain and rinse under cool water. Cut into cubes and set aside.
While potatoes are cooking, bring a pot of slated water to a boil and add the green beans. Cook 5 minutes or until crisp tender. Drain; rinse under cool water.
In a large bowl, stir cream cheese, blue cheese dressing, mayonnaise, salt and pepper. Mix well. Add the potatoes, green beans, garlic and onion. Mix well.
Refrigerate until ready to serve.
Garnish with fresh chopped chives or dill, if desired.