Cobblestone Bleu Cheese Potato Salad


  1. Wash potatoes well and steam or boil until tender. Cool potatoes in cold water and pat dry.
  2. Combine potatoes with Bleu Cheese Dressing, parsley, eggs and olive oil. Mix well and season with salt and pepper to taste. Refrigerate.
  3. Sprinkle with seasoned bread crumbs prior to serving. Serve as a flavorful alternative wherever traditional potato salads are used.


  • 3/4 cup bread crumbs, Italian
  • 2 egg(s), hardcooked
  • 3 Tbsp. Peak Fresh Produce® Parsley, Fresh
  • 2 1/4 lbs. Peak Fresh Produce® Potato(es)
  • 3 Tbsp. Piancone® Oil, Olive, Extra Virgin
  • - salt and pepper, to taste
  • 9 oz. Village Garden® Cobblestone Bleu Cheese Dressing