BLUE CHEESE POTATO SALAD

 

Hailing from Chicago, Sarah Larson, who joined our Pecos Valley Spice Company, made this for us and we loved it! Her original recipe did not use smoked potatoes; however, we like it even better with them.

Yield: 4 servings

8-10 small to medium red potatoes, scrubbed and unpeeled, quartered

½ cup diced celery

2 tablespoons diced red onion

¼ cup mayonnaise

¼ cup regular or light sour cream

¼ cup crumbled bleu cheese

1 tablespoon vinegar

½ teaspoon chipotle chile powder

¼ teaspoon salt

1 teaspoon crushed Caribe chile

  1. Use smoked potatoes or boil them as follows. Bring about three inches of water to a boil with 1 teaspoon salt and add the quartered potatoes. Cover and cook until fork tender, about 15 minutes. Drain water and stir in the remaining ingredients except the Caribe chile and lightly toss together; do not mash potatoes.

Taste and adjust seasonings. Garnish with Caribe chile.

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