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Blue Cheese Potato Salad

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“Found this in Good Housekeeping, June 2008 issue. I have a husband who really likes blue cheese, but is not fond of eggs, so this one really fits him to a "T". Made it for company and everyone wanted the recipe--no one had tasted anything like it. I have used both Yukon gold and russet potatoes, can't taste much of a difference, but the fresh green beans are an absolute MUST! Enjoy.”

Ingredients Nutrition


  1. Bring a large pot of salted water to a boil, add potatoes, cover and continue to boil for about 20 minutes, until potatoes are fork tender. Drain and rinse under cold water.
  2. While potatoes are cooking, bring a pot of salted water to a boil, add green beans. Cook 5 minutes or until crisp-tender. Drain, rinse under cool water.
  3. In a large bowl, stir cream cheese, dressing, mayonnaise, salt and pepper; mix well.
  4. When potatoes are cool enough to handle, peel, and cut into cubes or slices.
  5. Stir in mayonnaise mixture along with drained green beans, onion and garlic. Place sprigs of dill on top.
  6. Refrigerate until ready to serve.
  7. Remove dill before serving.

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