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Dilly Blue Cheese Potato Salad

 






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Originally shared on the web 06/15/2011

1 c. mayonnaise
1 c. sour cream
2 t. lemon juice
1 bunch green onions, chopped
5 stalks celery, chopped
1/2 c. fresh dill, chopped
1/2 c. crumbled blue cheese
3 lbs. new redskin potatoes, quartered and cooked
1 t. salt
pepper to taste

Blend together mayonnaise, sour cream and lemon juice in a large bowl. Add onions, celery and dill; fold in blue cheese and potatoes. Add salt and pepper to taste. Chill overnight. Makes 10 servings.


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Enjoy this recipe from Coming Home with Gooseberry Patch Cookbook originally published 05/2007.

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