Ingredients:
3 lbs. sweet potatoes
3 tbsp. lemon juice
1 tbsp. Worcestershire sauce
2 tbsp. red wine vinegar
2 tbsp. minced garlic
½ Cup mayonnaise
¼ cup sour cream
3 green onions (scallions)
½ Cup crumbled blue cheese
½ tsp each salt, pepper
Directions:
1. Peel and cube the sweet potatoes. Add to a large pot with salt and cover with water. Bring to a boil on high and cook 10-15 minutes, until just fork-tender. Drain well.
2. While the potatoes are cooking, in a medium bowl, combine the mayonnaise, sour cream, salt and pepper. Thinly slice the green onions (I use scissors and snip) and add to the mixture along with the blue cheese crumbles. Mix together and set aside.
3. In a large bowl, stir in the lemon juice, Worcestershire sauce, red wine vinegar and garlic. Add hot potatoes to vinegar mixture and toss until well coated. Let cool.
4. Add the dressing to the sweet potatoes and gently fold to combine.
Serve immediately or refrigerate.