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Salads - Red, White, and Blue Potato Salad

  • 11/4 pounds new red potatoes, washed, unpeeled, and quartered
  • 1/2 tsp. salt, divided
  • 1 tsp. cider vinegar
  • 1/3 cup sour cream
  • 1 tsp. water
  • 2 tbsp. crumbled blue cheese
  • 2 tbsp. chopped scallions
  • Freshly ground pepper to taste
  • 6 hard boiled eggs, quartered

In large sauce pan, cover potatoes with water and 1/4 tsp. salt then bring to a boil. Reduce heat to medium, cover pan, and let potatoes cook for 15-20 minutes until potatoes are tender when pierced with tip of a fork or knife. Drain potatoes and place in a large bowl. Sprinkle with remaining salt and vinegar then stir. Add water, sour cream, blue cheese, and scallions. Season with black pepper to taste and serve two quarter slices of boiled egg with each serving.
Submitted By: Patty Buck
Fentress Farmers Co-op
Number of Servings: 0
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