Blue Cheese Potato Salad

Ingredients:

5 pounds gold potatoes

1 pound green beans, trimmed and cut into 1" pieces

4 ounces cream cheese, softened

1 bottle (8 ounces) blue cheese dressing

1 1/4 cups mayonnaise

1/2 teaspoon salt

1/2 teaspoon crushed black pepper

1 medium red onion, diced

3 cloves garlic, minced

Chives or dill for garnish

Directions:

Bring a large pot of salted water to a boil. Scrub potatoes and add to pot, adding largest first and then smaller ones, waiting a few minutes between additions. Cook about 20 minutes or until tip of knife can be inserted easily into center of potatoes. Drain and rinse under cool water.

While potatoes are cooking, bring another pot of salted water to a boil; add green beans. Cook 5 minutes or until crisp-tender. Drain; rinse under cool water.

In a large bowl, stir cream cheese, dressing, mayonnaise, salt and pepper; mix well. When potatoes are cool enough to handle, peel away half of the peeling, and cut into cubes. Stir into mayonnaise mixture along with drained green beans, onion and garlic.

Refrigerate until ready to serve. Garnish with chives or dill.