hard boiled eggs
baby red potatoes
celery stalksÂ
green onionÂ
mayonnaise
sour cream
lemon juice
dijon mustard
fresh dillÂ
crumbled blue cheese
Prepare
Prepare hard boiled eggs and potatoes according to directions. Boil potatoes until fork tender, rinse with cold water & refrigerate for 30 minutes to cool.
1
Mix
Add the mayo, sour cream, lemon juice, dill, salt, and pepper to a large bowl. Mix until everything is combined. Dice the green onion and celery. Set aside.
2
Stir
After the potatoes have cooled, mix with sauce until potatoes are covered. Stir in blue cheese crumbles, eggs, green onion, & celery.
3
Refrigerate
Refrigerate for at least 30 minutes before serving. Top the potato salad with blue cheese crumbles and fresh dill.
4
Be sure to tag us on social @TheCheeseKnees_Â if you make this recipe!