Blue Cheese Potato Salad Recipe

Steps

1. 1Smush. Bring the butter and the blue cheese to room temp for about 2 hours. In a large bowl, smush them together with a fork until blended.
2. 2Prep. Peel the potatoes (or not), and cut them into bite-size chunks.
3. 3Cook. Boil the chunks until they are soft, but not mushy, about 10 minutes. Drain. Toss them in with the cheesy butter.
4. 4Chive me. Take the chives and bundle them like pencils. With a scissors cut them into 1/8" (3.2 mm) bits and add toss into the potatoes.
5. 5Serve. Add salt and pepper to taste and serve immediately.