Speaking of blue cheese, here's a wonderful artery-clogging potato salad of mine that is frequently requested:
"Breezy Blue Cheese Potato Salad"
3 pounds thin-skinned waxy white potatoes
Approx. 1/2 to 1 cup minced red or Vidalia onion (depending on how much you like onion) - or shallots
6 hard-cooked eggs, peeled and quartered lengthwise
One 16-ounce container of sour cream
1/2 cup mayonnaise
2 tablespoons white wine vinegar
Approx. 1 cup or more to taste crumbled blue cheese + extra for sprinkling over the top for garnish (any favorite firm blue cheese will work)
Approx. 1 teaspoon salt
Approx. 1 teaspoon coarsely ground black pepper
Approx. 1 teaspoon paprika
Chopped Italian flat-leaf parsley for garnish
Cook the unpeeled potatoes in boiling water until tender when pierced with a thin knife and drain. As soon as they are cool enough to handle, but still warm, cut them into bite-size chunks/slices and place in a large bowl with the onion and the hard-boiled eggs. In another bowl mix the sour cream, mayonnaise, vinegar, blue cheese, salt, pepper, and paprika. Pour over the potatoes and mix gently. Garnish with the extra crumbled blue cheese & parsley and refrigerate until ready to serve.
(I doubled the above recipe for a large platter I recently brought to a tailgate party. The above "as is" would probably serve anywhere from 6 to 8 people depending on what else you were serving and how much they like blue cheese. Simply multiply accordingly.)