Blue cheese dressing lends its star quality to this creamy potato salad, while cranberries add a sweet and tart taste. Great for picnics, barbecues, or any outdoor meals.
Equipment
- Large pot
- Large bowl
- 1.5 lbs Little Potatoes
- 1 cup green beans, cooked and cut in 1-inch pieces
- 1/4 cup + 1 Tbsp sun-dried cranberries
- 1/4 cup + 1 Tbsp green onions
- (To taste) kosher salt
- (To taste) cracked black pepper
- 1/4 cup to 1/2 cup creamy blue cheese dressing
Personalize This Recipe.
Want to put your own spin on this recipe? It's easy — here's how it works: Pick an AI tool from the options below (not sure which? any of them work great!) A prompt is automatically loaded with this recipe's details — no copying or setup needed Just hit send, then chat back and forth to make it your own — swap ingredients, simplify steps, make it kid-friendly, or adjust for dietary needs Using Gemini? Your prompt is automatically copied — just paste it into the chat once the window opens.
Instructions
-
Step 1
Place the potatoes in a pot, cover with cold water and bring to a boil on the stove. Season with salt, turn the heat down and simmer for 15 minutes or until fork tender. Drain and when cool enough to handle, cut the potatoes in 1/4-inch slices. Chill.
-
Step 2
In a large bowl, place the chilled potatoes, green beans, cranberries and green onions. Season lightly with salt and pepper and toss gently. Add the blue cheese dressing and gently toss until the potatoes are well coated. Pour into a large serving dish and garnish with remaining cranberries and green onions.
