5
stalks
celery
-- chopped
1/2
cup
fresh dill
-- chopped
1
cup
mayonnaise
1
cup
sour cream
2
teaspoons
lemon juice
Salt and pepper to taste
---Add about-----
1/2
cup
crumbled blue cheese
-- to 3/4, and mix well
Let mixture sit overnight (very important), as the blue cheese needs to
blend with the dressing. Then, toss dressing with about 5 pounds of
cooked, cut potatoes, more
salt, and a little vinegar.
I use small red potatoes, and then
cut them into quarters or sixths if they are larger.
I cut them first
and then cook them, just until they are done, and then rinse them in
cold water to stop cooking.
Then I usually toss them with a little
vinegar and salt - remember, potatoes SOAK up salt.
Blue Cheese Salad
1
cup
Sour cream
1
cup
Mayonnaise
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