I wanted to do this salad with the actual blue potatoes, but no luck finding those. It works great with any small new potato. Of course bleu cheese and sour cream taste great just licked off the mixing spoon, potatoes or not.
Bleu Cheese Potato Salad
2 lbs. small new potatoes, washed
1 cup sour cream
1/2 cup canola mayo
1/4 cup champagne vinegar
1/3 cup chopped fresh dill
1/4 cup chopped fresh parsley
1 tbs. chopped sorrel
6 oz. bleu cheese crumbles
kosher salt and pepper to taste
Boil the potatoes until fork tender. Cut them to bite-sized chunks. Mix the remaining ingredients together for dressing. Fold the dressing and potatoes together. Chill at least four hours before serving.
This upscale twist on a class goes great with the North Carolina-style pulled pork and slaw.