Red, White and Blue Potato Salad with Chef Albert
- 5 pounds red potatoes
- ½ cup white wine
- Salt, to taste
- Pepper, to taste
- 1 ¼ cup mayonnaise
- 1 ¼ cup sour cream
- 3 Tablespoons Dijon mustard
- 3 ounces red wine vinegar
- ½ pound blue cheese
- 4 green onions, chopped
Wash the red potatoes. Cut the potatoes in quarters or slices. Put the potatoes into a pot and cook until the potatoes are fork tender. Drain the potatoes. Add the white wine, salt and pepper to the warm potatoes and allow to cool.
While the potatoes are cooking mix the mayonnaise, sour cream, Dijon mustard, red wine vinegar, blue cheese, and green onions together into a uniform consistency.
Once the potatoes are cool add the mayonnaise and sour cream mixture to the potatoes and stir until fully incorporated. Refrigerate until ready to serve.
This recipe is best when made the day before to allow all of the flavors to blend.
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