And the white sauce used to mix in with the potatoes which makes this potato salad extra creamy, flavorful, and possibly the BEST potato salad ever. Season to taste with salt and pepper. Steam potatoes until tender, about 15 minutes. Blue Cheese. Cool and set aside. In a large bowl, combine potatoes, olive oil, garlic, 1 teaspoon salt and 1/2 teaspoon pepper, tossing gently to coat. Directions. DIRECTIONS. Peel and cut into 1 inch pieces. Reduce heat; cover and cook for 15-20 minutes or until tender. Cook potatoes in large pot of boiling salted water until just tender, about 8 minutes. Red White and Blue Potato Salad: This potato salad gets it’s name from the colors of the ingredients used! Boil or steam potatoes until tender; drain; cool slightly. Preheat oven to 450 °F. Bring to a boil. Line a large shallow roasting pan with non-stick aluminum foil. Transfer to large bowl. Add wine, season and toss to coat. Add warm potatoes to dressing; toss to combine. Place the potatoes in a large saucepan and cover with water. Drain. Red baby potatoes.

blue cheese potato salad without bacon

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blue cheese potato salad without bacon 2020