Creamy Blue Cheese Potato Salad

Creamy Blue Cheese Potato Salad

Ingredients:
2 pounds new potatoes
1 teaspoon kosher salt
½ cup blue cheese salad dressing
4 ounces sliced prosciutto, diced
¼ cup walnuts, finely chopped
¼ cup green onions, diced
2 tablespoons flat-leaf parsley, chopped
½ cup blue cheese, crumbled
1 tablespoon sun-dried tomatoes, diced

Directions:
1. Quarter the scrubbed potatoes. Place potatoes and salt in a large
saucepan. Cover potatoes with water and bring to a simmer over
medium-low heat. Simmer until potatoes are tender enough to poke
through with a fork, about 10 minutes.
2. Turn off stove burner and drain the water from the potatoes. Place the
drained potatoes back on the warm burner for 1 minute, stirring gently,
to remove excess water. Place the saucepan on a cool burner to let the
potatoes cool down for 5 minutes.
3. Add the dressing, prosciutto, walnuts, green onions, and parsley to the
cooled potatoes. Gently stir until fully mixed. Sprinkle the cheese over
the salad and stir until just mixed.
4. Garnish with sun-dried tomatoes and serve. Chill leftovers in a
covered container for up to 3 days.