Blue Cheese Potato Salad

Here's an alternative to traditional potato salad that includes my favorite dressing. If you like, add crumbled bacon for an additional layer of flavor.

Blue Cheese Potato Salad

5-6 large red skin potatoes unpeeled, sliced in 1/4" slices and then halved

4 scallions, chopped including green tops

5 large radishes, thinly sliced

1 cup blue cheese dressing (I use Marzetti Light Chunky Blue Cheese)

salt and pepper to taste

cooked, crumbled bacon (optional)


Wash potatoes and slice as directed. Boil potato slices in large pot with a pinch of salt until fork tender. Drain and cool.  Add all other ingredients and coat the potatoes. Chill in refrigerator at least 2 hours. 6 servings.