Happy 4th of July! I hope everyone is enjoying a great day with family or friends. TC and I had a nice afternoon at the pool, had an early dinner and will walk down to watch the Narberth fireworks tonight. It's just the two of us this holiday since all of our friends are gone for the summer and our families are back in Iowa. Since we can't join our families for BBQ picnics today :(, I decided to make the day as close as possible to what we would experience at home. BBQ grilled chicken, blue cheese potato salad, corn on the cob and a berry trifle which I'll post after this. I am not a fan of regular potato salad, but I can't get enough of this one! The blue cheese makes this version delicious!
3 lbs. red-skinned unpeeled potatoes (about 10-12)
1/2 cup thinly sliced green onions
3/4 tsp. garlic salt, divided
1/4 tsp. freshly ground pepper
1 cup salad dressing (Miracle Whip or Mayo)
2 T. buttermilk (or you can substitute 2 T. milk and a splash of vinegar)
4 oz. Maytag blue cheese (any other brand will do too)
Cook potatoes with the skin on until tender; drain. Let potatoes cool and then cut into 3/4 inch pieces. The skin should still be on the potatoes although some falls off as you are cooking or cutting the potatoes. Combine potatoes, 1/2 tsp. garlic salt and the pepper. Toss gently to combine. In a separate small bowl, combine the salad dressing, buttermilk, crumbled blue cheese and remaining 1/4 tsp. garlic salt. Add the mixture to the potatoes, toss gently to coat. Cover and chill at least two hours. The blue cheese taste will be more defined once it is cold. Yogurt may be substituted for salad dressing.