All-American Potato Salad

All-American Potato Salad

1 1/3 pounds potatoes – (4 medium) cut into 1-inch pieces
salt
2 ounces bacon – cooked and crumbled
2 hard-cooked eggs – coarsely chopped
2 ounces crumbled blue cheese
DRESSING:
1 cup lowfat sour cream
1/2 cup lowfat mayonnaise
1 tablespoon Dijon mustard
1/2 teaspoon finely chopped garlic
1/4 teaspoon cayenne pepper
1/8 teaspoon white pepper – (1/8 to 1/4)

In large saucepan, combine 5 cups water, potatoes and 2 teaspoons of salt; bring to a boil. Reduce heat to medium; cover and cook 12 to 15 minutes or until potatoes are tender when pierced with a fork. Meanwhile, in blender container, combine all dressing ingredients; process until blended. When potatoes are done, drain well. In large bowl, combine potatoes, bacon, eggs and blue cheese. Add dressing; toss to coat. Season with additional salt, as desired. Cover and refrigerate.