Potato Salad ingredients:
8 Tbsp Irish butter, 1/2 tsp dried dill, 2 tsp crushed garlic, 14-16 medium red potatoes (skins on; boiled), 4 eggs (hard boiled and sliced), 2 celery stalks (thinly sliced), 1/2 red onion (thinly sliced), 1 fire roasted red bell pepper (thinly sliced), 2 Tbsp fresh dill finely chopped Sauce ingredients: 3 Tbsp mayonnaise, 3 Tbsp chunky blue cheese dressing, 2 Tbsp chunky blue cheese pieces, 2 Tbsp extra virgin olive oil, 1 Tbsp white wine vinegar, 1/2 tsp horse radish, 1/2 tsp salt, 1/2 tsp black pepper How to Prepare: Cut the potatoes into quarters (if larger, cut into 6 pieces per potato). Place potatoes in saute pan w/ butter, garlic, dried dill, onions and bell pepper slices. Cook (while stirring every couple of minutes) for 5-6 minutes on medium heat (getting outside skin crispy). Spoon the potatoes into a large bowl. Add the eggs, celery and fresh dill to the potatoes and toss well. In a separate bowl, whisk the sauce ingredients together. Pour the sauce over the dry ingredients and mix evenly. Serve immediately or cool in refrigerator for up to 4 hours and then serve. Note, if you don't like blue cheese, substitute blue cheese crumbles w/ gorgonzala or feta cheese and substitute blue cheese dressing w/ more mayonnaise, ranch dressing or spicy mustard.
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