Blue Cheese Potato Salad

My friend Janice Young, always brings this dish to Church for my husband. If you like blue cheese, you will LOVE this one!

10-12 new potatoes (about 3 lbs.)
3/4 ts. salt
1/4 tsp. white pepper
2 TBS chopped fresh parsley
3 green onions, thinly sliced
3 hard-cooked eggs, chopped
1/3 cup slivered almonds, toasted
1 (8-oz) container sour cream
2 TBS. milk
1/4 tsp. white vinegar
1 (4-oz.) package blue cheese, crumbled
Radicchio leaves
4 slices bacon, cooked and crumbled
Garnish: parsley sprigs

Peel potatoes and cut into 1/4 inch cubes. Cook in boiling water to cover for 10 minutes or until tender; drain. Combine cooled potatoes with salt, pepper, parsley, onions, eggs, and slivered almonds and set aside. Combine sour cream with milk, vinegar, and blue cheese. Stir into potato mixture. cover and chill 2 hours. when ready to serve, spoon into bowl lined with radicchio leaves and sprinkle bacon over top.

Recipe Summary:
Yield: 10 servings
Prep Time: 10 min.
Cook Time: 10 min.

Other recipes by Huckleberry Inn:
Best Ever Banana Bread
Orange Butter
Raspberry Struesel Muffins
Pumpkin Gingerbread Trifle
Chocolate Chip Cheeseball
Chocolate Raspberry Torte
Spiced Hot Thanksgiving Pears
Regas Red Velvet Cake Secret Recipe
Gingerbread Waffles
Raspberry Cottage Pancakes
Quick And Easy Thyme Potatoes
Baked Sweet Potato Chips
Holiday Green Beans
Quick Brunch Quiche
Buffalo Chicken Sandwiches
Healthy Chicken Broccoli Pizza
Sausage Ring
Philly Cheese Steak Sandwiches
Tex-mex Layered Salad

Recipe Provided By:
Huckleberry Inn
Sevierville, TN

Sevierville Bed and Breakfast Inns