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Original Blue potato salad

Recipe by:Point Reyes Farmstead Cheese Co.


  • 3 pounds red-skinned potatoes
  • 3/4 cup sour cream
  • 3/4 cup mayonnaise
  • 1 tablespoon yellow mustard
  • 1 tablespoon cider vinegar
  • 4 hard-cooked eggs, divided
  • 1 1/2 cups chopped celery
  • 2/3 to 1 cup (4 to 6 ounces) Original Blue cheese crumbles
  • 1/4 cup minced shallots
  • 3 tablespoons chopped fresh parsley, divided
  • Salt and pepper, to taste
  • 4 slices (4 ounces) bacon, cooked and crumbled


Place potatoes in a large pot, cover with cold water and boil until tender; drain. Set aside until cool enough to peel.

Combine sour cream, mayonnaise, mustard and vinegar. Set aside. Cut peeled potatoes into 1-inch chunks and place in a large bowl with 3 eggs (chopped coarsely), celery, blue cheese, shallots and 2 tablespoons of the parsley. Season with salt and pepper. Pour sour cream mixture over potatoes and mix gently. Sprinkle with bacon; slice remaining egg. Garnish with egg slices and remaining 1 tablespoon parsley. Refrigerate several hours before serving.

Note: Salad can be prepared 1 day ahead. Cover and refrigerate. Let stand 30 minutes at room temperature before serving.

Serves 8 to 10
Prep and cook time: 45 minutes total
Chill time: several hours

Califonia Bountiful