Purple & Blue Potato Salad
This salad is delicious, and actually very pretty. The baby purple potatoes that I used in this recipe are sweeter than other potatoes, and they are becoming more widely available in grocery stores.
1 lb. miniature purple potatoes, boiled, cooled, peeled, and cut into bite sized pieces
2 avocados, cut into bite sized pieces
1 lb. cold cooked turkey breast, cut into bite sized pieces
8 oz. crumbled blue cheese
3 cloves garlic, minced
1 tsp. black pepper
2 tsp. salt
½ c. sour cream
½ c. mayonnaise
In a food processor, blend the blue cheese, sour cream, salt, pepper, and garlic until the mixture is smooth.
In a large bowl, combine the potatoes, avocado, turkey and mayonnaise. Add the blue cheese mixture and combine by hand until well mixed. Chill the salad in the refrigerator for at least an hour before serving. Enjoy!