Here's one I've been making for many years now that I am perennially asked for. Yes, it's a heart attack on a plate, but SO good - especially if you're a blue cheese lover.
And, although I don't have the recipe here in front of me, I also make a killer warm German-style potato salad using turkey bacon, if anyone's interested.
"Blue Cheese Potato Salad"
3 pounds "White Rose" potatoes (or any other thin-skinned
potato of your choice)
1 cup minced red or Vidalia onion - or shallots
6 hard-cooked eggs, peeled and quartered lengthwise
1 16-ounce container of sour cream
1/2 cup mayonnaise
2 tablespoons white wine vinegar
1 cup crumbled blue cheese + extra for sprinkling over the top for garnish
1 teaspoon salt
1 teaspoon coarsely ground black pepper
1 teaspoon paprika
Parsley for garnish
Cook the unpeeled potatoes in boiling water until tender when pierced with a thin knife or skewer and drain. As soon as they are cool enough to handle, but still warm, cut them into large chunks 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 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. Multiply accordingly.)