Serves 10-12For the Potato Salad you'll need: 14 – 16 Small to medium red potatoes, 3 green onions, 3 Tbsp fresh Dill, 7 Boiled eggs (peeled),
2 stalks of celery, ¼ white or yellow onion, 2 Tbsp butter, 1 Tbsp olive oil For the Sauce you'll need: 4 Tbsp Blue Cheese salad dressing, 4 Tbsp mayonnaise, 1 Tbsp olive oil, 1 Tbsp spicy mustard, ½ Tsp chili powder, 15-20 turns of the pepper mill, ½ tsp garlic salt, 1 tsp crushed garlic, 2 tsp horse radish sauce, 1 tsp white wine vinegar How to make: Add 1 Tbsp olive oil and 2 tsp salt to 2 quarts of water and bring to a boil. Add potatoes and boil on high for about 20-25 minutes (until tender). Insert a sharp knife into a potato to test for readiness. If it easily punctures the potato they are ready. Cut potatoes into chunky pieces (about 5-6 pieces per potato). Strain potatoes in sink. Return potatoes to a large bowl. Melt butter and toss over potatoes. Place eggs in a large pot of room temperature water. Bring water to a boil. Leave eggs in boiling water for 10 minutes. Turn off burner and let eggs rest in the water for an additional 5-10 minutes. Place pot of water (w/ eggs) in sink and run tepid water over them (3 minutes). Let eggs rest in refrigerator for 20-30 minutes. Peel shells off and chop eggs (about 8-10 pieces per egg). Add eggs to potato mixture. Thinly chop up green onions, white onion and fresh dill. Mix all sauce ingredients together in a separate bowl. Combine chopped ingredients w/ sauce and stir. Pour sauce over potato & egg mixture and stir gently w/ a spoon to avoid breaking up the potato pieces. Add fresh dill for garnish on top. Taste to see if you need to add more salt or pepper and do so accordingly. Refrigerate or serve immediately.
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