Add quartered or cubed potatoes and cook till tender; drain, place in a big mixing bowl and set aside
1 pound small red potatoes, quartered or halved
Combine blue cheese dressing ingredients in a small bowl
½ cup mayonnaise, ⅓ cup buttermilk, ¼ teaspoon onion powder, 2 teaspoons minced red onion, ½ teaspoon garlic powder, 1 teaspoon white vinegar, 4 ounces blue cheese crumbles
Drizzle dressing over warm potatoes and gently fold until well-coated
Fold in bacon crumbles and fresh dill (optional); season with salt and pepper
bacon crumbles (optional), fresh dill (optional), salt & pepper to taste
Notes
If your potatoes are large, quarter them; you want bite-size piecesFeel free to add chopped celery if you preferIf you don't have buttermilk, substitute 1/2 cup of sour cream. The consistency will be a bit thicker, so you may have to add a few teaspoons of water to thin it.Serve warm, room temperature or chilled; note, if you chill the potato salad, you'll need to let it come to room temperature (and stir it up again) before you serve it