Forge Crafted Recipes

Recipe (slightly modified) from Epicurious 

Ingredients

• 1 cup chopped green onions, divided
• 1 cup sour cream (or Greek yogurt)
• 1/2 cup mayonnaise
• 1/4 cup white wine vinegar
• 4 tsp Dijon mustard
• 2 tsp sugar
• 2 tsp salt
• 1 tsp ground black pepper
• 1 lb. unpeeled small or baby red-skinned potatoes
• 1 lb. small purple or blue potatoes, peeled
• 1 lb. unpeeled small white creamer or White Rose potatoes
• 2 cups cooked fresh peas
• 1.5 cups crumbled blue cheese (about 6 ounces)
• Paprika

Preparation

1. Do ahead: Can be made 1 day ahead. Keep chilled. Whisk 1/2 cup green onions and next 7 ingredients in medium bowl. Cover and chill dressing.
2. Place all potatoes in large saucepan. Add enough water to cover by 1 inch. Sprinkle with salt. Bring to boil, reduce heat to medium, and boil until tender, 10 to 15 minutes (time will vary depending on size and variety of potatoes). Drain and cool to room temperature.
3. Cut potatoes into 1/2-inch-thick slices and place in large bowl. Add dressing, peas, and blue cheese; toss gently. Cover and chill at least 2 hours and up to 1 day.
4. Sprinkle potato salad with paprika and remaining 1/2 cup green onions.