Blue Cheese and Pimiento Potato Salad

Bottled Blue Cheese dressing sounds like a quick way to give flavor to this salad, but so many bottled dressings are full of preservatives and sodium. I love cooking with as many fresh ingredients as possible. So I developed my combination of flavors for this blue cheese potato salad.

 Ingredients

• 3 pounds medium red-skinned potatoes (about 5)
• ¼ cup Rice Vinegar
• ½ cup Crema Mexicana, preferably, or  you can use sour cream
• ½ cup mayonnaise
• 2 teaspoons hot mustard
• 4 ounces crumbled blue cheese
• 3 hard-boiled eggs, diced
• ½ cup medium white onion, finely diced
• 2 cloves garlic, minced
• 1 teaspoon celery seeds
• ¼ cup diced pimientos
• ¼ cup diced jalapeno peppers
• 2 tablespoons fresh chopped parsley
• Salt and pepper to taste

Preparation 

1. Fill a large pot with about a cup of water and add salt. Then place a steamer basket inside the pot and bring to a boil. Reduce the heat to a rapid simmer. Add potatoes to steamer basket; cover and let steam for about 25 minutes or until tender. Do not let potatoes overcook.

2. Remove potatoes and allow cooling, then peel and slice potatoes into ¼” thick slices.

3. While potatoes are cooling, make the dressing. In a large bowl, combine rice vinegar, Crema, mayonnaise, and hot mustard, blend well. Then add blue cheese and eggs; mix well.

4. Once potatoes have cooled, to the dressing add onions, celery seeds, pimientos, and jalapeno peppers, then combine potatoes with the dressing a little at a time, making sure not to break potatoes or mash them.

5. Add chopped parsley; hold a little back for garnish. Salt and pepper to taste; it should not require too much salt due to the blue cheese. Then place the potato salad in the refrigerator for about an hour or until you are ready to serve. Enjoy!!