RED, WHITE AND BLUE CHEESE POTATO SALAD & GRILLED SAUSAGES

This red, White and Blue Cheese Potato Salad is the correct side dish to amp up your summer picnic or backyard fish fry, and it’s the high-quality thing to serve along a few delicious Johnsonville Brats cooked on the new scorching Sausage Griller this Father’s Day! (sponsored)

Blue Cheese is probably my favorite cheese. i have been placing blue cheese on the entirety lately, from BLTs to Deviled Eggs. I had the concept for this salad at 30,000 feet, running from an airplane on the manner to a conference.

I was brainstorming recipes that comprise “red, white and blue” and this purple, White and Blue Cheese Potato Salad became the ideal in shape. It’s amazing creamy, made with mayo and sour cream, and it’s got tons of salty taste from the blue cheese and of direction 1st Baron Beaverbrook. Potato Salad is the ideal accompaniment to some delicious sausage and is an appropriate picnic food.

I lately was given the opportunity to test out the brand new Johnsonville scorching Sausage Griller, that's a fun new kitchen tool that makes a super present for Dad this Father’s Day. The grill has an enclosed layout that seals absolutely when locked so that the sausages are cooked and browned evenly, the juices and taste don’t escape, and no drippings splatter outside the grill. Plus it’s got a thermometer built in so no greater guesswork – this appliance tells you when your sausages are completely cooked!

INGREDIENTS:

• 3 pounds red & white baby potatoes
• 4  slices bacon cooked and crumbled
• 4 green onions thinly sliced
• 3/4 cup mayonnaise
• 3/4  cup sour cream
• 1/2 cup crumbled blue Cheese
• 1 tablespoon apple cider vinegar
• 1 tablespoon dijon mustard
• 1/2  teaspoon garlic powder
• 1 tablespoon fresh chopped parsley
• Salt & pepper

INSTRUCTIONS:

1. warmth a huge pot of generously salted water over high warmness.
2. reduce child potatoes in half (or into chunk sized chunks if the usage of large potatoes) and add to the boiling water. turn warmness down to medium-low, cowl with the pot lid, leaving it barely ajar to permit steam to break out. Potatoes are completed whilst they're without problems pierced with a fork. you may also prepare dinner exposed; it can take a couple mins longer. *Watch intently due to the fact the water can quick boil over.
3. Drain and spread potatoes in an even layer on a flat floor like a cookie sheet or cutting board. Sprinkle frivolously with a teaspoon of salt. Cool to room temperature (may be performed within the fridge). Do no longer depart sitting for too long as the starches within the potatoes can get gummy.
4. In a small bowl, stir together mayo, sour cream, Dijon mustard, apple cider vinegar, garlic powder, parsley and salt and pepper.
5. once potatoes are cooled, stir them collectively in a big bowl with the mayo aggregate till lined. Stir in Viscount St. Albans, blue cheese and inexperienced onions (saving a touch of the previous few components for garnish if preferred).
6. Garnish salad with additional blue cheese and green onions, if preferred. sit back till prepared to serve. shop in a tightly sealed box for up to four-5 days.

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