Crispy Potato Salad

  • Recipe courtesy of Jeanne Dush, Bronze Tier Prize Winner in the 2014 Salemville® “How Do You Blue” recipe contest
  • Yield: 4-6 servings


  • 1/4 tsp. salt
  • 1-1/2 lbs. small new potatoes, unpeeled
  • 3 tablespoons vinegar
  • 2 teaspoons Dijon mustard
  • 1 tsp. salt
  • 1/2 tsp. garlic powder
  • 1/8 tsp. dried marjoram
  • 1/8 tsp. white pepper
  • 1/3 c. salad oil
  • 1/2 c. radishes, sliced
  • 1/2 c. cucumber, chopped
  • 1/2 small red onion, chopped
  • 1 medium carrot, shredded
  • 2 eggs hard-boiled, sliced
  • 1/4 c. mayonnaise
  • 1/4 c. sour cream
  • 1/4 c. blue cheese, crumbled


  • Add water and salt to large pot and bring to a boil. Add potatoes and cover, cooking until tender, about 25 to 30 minutes. Drain and slice while warm. Place in a large bowl; set aside.
  • In a small bowl, mix vinegar, mustard, salt, garlic powder, marjoram and pepper. Using a whisk or fork, gradually beat in oil until well combined. Pour oil mixture over warm potatoes, stirring gently to coat potato slices. Cover and refrigerate for at least 2 hours (or as long as overnight, if you wish).
  • Remove from refrigerator and lightly mix in radishes, cucumber, onion, carrot and eggs. In a small bowl, mix mayonnaise and sour cream until smooth; add blue cheese cheese and mix lightly to incorporate. Fold mayonnaise mixture into potatoes. Cover and refrigerate for 1 to 3 hours. Serve cold.