PCC Blue Cheese Potato Salad

PCC Blue Cheese Potato Salad

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  • 2 pounds Yukon gold potatoes
  • 1/2 cup blue cheese
  • 1 cup sour cream
  • 1/4 cup crème fraiche
  • 2 tablespoons white wine vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon minced garlic
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 bunch parsley, chopped
  • 1 bunch green onions, chopped


Steam potatoes until just tender, about 18 minutes. Let cool and cut into bite-sized pieces.

Combine remaining ingredients, except parsley and green onions, to make a dressing. Toss cooked potatoes with dressing. Add parsley and garnish with chopped green onions.

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