Memorial Day and Independence Day could possibly be the number one warm weathered days where people plan on heating up the grill, inviting friends and family over, and enjoying some good food. A favorite is Grilled Chicken and steaks with sides of grilled watermelon and a creamy red, white, and blue cheese potato salad that is almost impossible to stop eating.
Ingredients:
- 1 1/2 lbs. White potatoes, washed, cooked and cut into wedges
- 1 1/2 lbs. Red potatoes, washed cooked and cut into wedges
- 8-10 ounces Blue Cheese
- 3/4 cup mayonnaise
- 3 Tbsp. Yellow mustard
- 2 tbsp. Rosemary and Garlic seasoning
- 1 teaspoon white or apple cider vinegar
- 1/2 tsp. salt
- 1/2 tsp. pepper
- Wash and dry the potatoes.
- Place the potatoes in a large pot, filled with water, bring to a boil.
- Turn heat to medium-high, let boil for 15-18 minutes until potatoes are softened but not so soft they instantly mash.
- Drain the water and let the potatoes cool completely.
- Once the potatoes cool, mix the mayonnaise, mustard, vinegar, rosemary and garlic (or just 1 teaspoon garlic seasoning and 1 teaspoon paprika), salt and pepper in a small bowl. Stir to blend with a fork.
- Place potatoes into a large bowl, add the mayonnaise mix and toss to combine well.
- Cover the bowl with plastic wrap and place in the refrigerator for 4 hours or over night.
- Before serving sprinkle blue cheese on top.
Happy Eating!!!
