Warm, white wine-blue cheese potato salad.
4 lbs. small red potatoes
1/3 cup white wine
1/3 cup vegetable or chicken broth
1 cup crumbled Danish blue cheese
3 bunches scallions, thinly sliced
3 hard-boiled eggs, chopped
1 cup good Italian dressing
Wash potatoes and cut into quarters. Place in a large steamer pot with 1" water. Steam, covered, until tender, about 12 - 15 minutes. Transfer to a large serving bowl. While warm, pour wine and broth over. Add blue cheese and mix gently until cheese melts. Fold in scallions, eggs and Italian dressing. Serve warm or at room temperature. Serves 8.
NOTE: You can add crumbled bacon on top just before serving.