Ingredients:

• 1/4 cup sour cream
• 1/4 cup small blue cheese crumbles (plus some for garnish)
• 1/8 cup mayonnaise
• 1/2 teaspoon fresh garlic, minced
• pinch salt (optional)

• 6 tablespoons salted butter
• 1/2 cup hot sauce
• 1/3 cup honey
• 1/8 cup white vinegar
• 1/8 cup brown sugar
• 1 1/2 teaspoon fresh garlic, minced

• 4 small/medium Idaho® Russet Potatoes
• 1 1/2 tablespoons olive oil
• Ground salt and pepper, to taste
• 5 or 6 10-inch wooden skewers, pre-soaked
• 2 stalks celery, finely diced

Directions:

1. In a small mixing bowl, combine the sour cream, blue cheese, mayonnaise, garlic and salt, if using. Set aside.
2. In a small saucepan, over medium-high heat, combine butter, hot sauce, honey, vinegar, brown sugar, and garlic. Bring mixture to a simmer then reduce heat to low, stirring occasionally until thickened.
3. Meanwhile, slice potatoes into 1-inch thick pieces. Place in a 1.5-quart glass dish with 1/2 cup water. Cover and microwave potatoes on high just until tender, about 7 minutes. Drain water, let potatoes steam dry then gently coat with oil and season with salt and pepper to taste. Thread potatoes onto skewers.
4. Heat grill to high, place kabobs over lightly oiled grates, grill until golden and slightly charred around the edges, about 4-5 minutes on each side.
5. Drizzle glaze over skewers, sprinkle with celery and blue cheese. Serve immediately with Blue Forty-Two Sauce and remaining Buffalo Glaze.