Blue Cheese Potato Salad

4 cups potatoes, peeled and diced 1 cup celery, diced 3 T. onion, minced 1/2 cup mayonnaise 1/2 cup bottled blue cheese salad dressing Salt Pepper 2 hard cooked eggs, sliced Parsley sprigs

Cook diced potatoes in boiling salted water until tender. Drain and chill. Mix with the celery and onion. Mix the mayonnaise and blue cheese salad dressing together and add to the potato mixture along with the salt and pepper. Add the egg slices, saving some for garnish if desired. Toss gently. Cover and chill 8 to 24 hours. Garnish with parsley sprigs. Serves 8 Source: My Old Recipes

Contributed by: Edit

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