You Can Go Home Again Potato Salad

1. 1

   Fill a large stockpot half full with water and bring to a boil over high heat.

2. 2

   Add the potatoes to the boiling water.

3. 3

   Decrease the heat to medium and simmer, uncovered, until they are fork-tender, about 12 minutes.

4. 4

   While the potatoes are cooking, combine the blue cheese, sour cream, buttermilk, mustard, salt, pepper, and tarragon in a bowl.

5. 5

   When the potatoes are done, drain them and let cool in a large, shallow bowl for about 15 minutes.

6. 6

   Add the celery, onions, and blue cheese mixture and gently stir the ingredients together.

7. 7

   Cover and refrigerate until cold.

8. 8

   To add a Texas-style chile kick, stir in 2 small stemmed, seeded, and diced jalapenos along with the celery and onions.

9. 9

   Reduce the fat quotient by substituting low-fat or nonfat sour cream for the regular stuff.

10. 10

    The salad can be made 24 hours in advance and stored, covered, in the refrigerator.

11. 11

    In fact, a night in the fridge improves the flavor.

* Per serving · 4 servings · Values may vary.

No additional tips available.