Charleston Potato Salad with Blue Cheese Dressing

Cooking With Rania - "Southern Inspired Cooking"
KDKA Pittsburgh Today Live 8/22/2012

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Charleston Potato Salad with Blue Cheese Dressing

3 pounds small red potatoes
Sea salt to taste

1 cup mayonnaise (or more to taste)
˝ cup sour cream
2 tablespoons Dijon mustard (or more to taste)
2 tablespoons white wine vinegar
˝ cup chopped fresh dill
Sea salt and freshly ground black pepper

6 – 8 hard cooked eggs – peeled and chopped
˝ cup chopped celery
˝ cup chopped red onion
4 ounces crumbled Gorgonzola cheese (or more to taste)

Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.

Meanwhile, in a small bowl, whisk together the mayonnaise, sour cream, Dijon mustard, vinegar, dill, salt and pepper to taste. Set aside.

When the potatoes are cool enough to handle, cut them into quarters or halves, depending on their size. Place the cut potatoes in a large bowl. Add the chopped hard cooked eggs.

While the potatoes are still warm, pour enough dressing over them to moisten. (As the salad sits, you may need to add more dressing.)

Add the celery and red onion and crumbled Gorgonzola cheese. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Check for seasoning. Serve cold or at room temperature.

Serves: 8

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