This is the one I have saved from Linda - hope it is what you are looking for! Donn's Delight 4 oz Maytag blue crumbled 1 cup of mayo ( I use Kraft) 3 oz ( about 1/3 cup) milk or cream 2 tsps sugar 2 tsps dried parsley 1 1/2 Tablespoons lemon juice 1 1/2 Tablespoons cider vinegar 1 Tablespoon fresh grated onion 2 Tsp Lee and Perrins worchestershire 1 tsp horseradish 1/2 tspoon garlic powder. Mix gently so as to leave some lumps, and serve over a green salad or on sliced tomatoes or cukes and onions or as a dip for raw veggies. Serves about 6 to 8

This is my favorite. I have quadrupled it for groups and it would appear, everyone loves it. Usually get several requests for the recipe. I use red wine vinegar. For today, I copied and pasted this from Food Network where it is highly rated but I've been making it for years from her book. French Potato Salad 1999, The Barefoot Contessa Cookbook Prep Time: 20 min Inactive Prep Time: -- Cook Time: 30 min Level: Easy Serves: 4 to 6 servings Ingredients * 1 pound small white boiling potatoes * 1 pound small red boiling potatoes * 2 tablespoons good dry white wine * 2 tablespoons chicken stock * 3 tablespoons Champagne vinegar * 1/2 teaspoon Dijon mustard * 2 teaspoons kosher salt * 3/4 teaspoon freshly ground black pepper * 10 tablespoons good olive oil * 1/4 cup minced scallions (white and green parts) * 2 tablespoons minced fresh dill * 2 tablespoons minced flat-leaf parsley * 2 tablespoons julienned fresh basil leaves Directions Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding. Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature.

I'm not Linda, but I have her recipe. I thought I'd go ahead and share it with you so you could make it Right Away, just in case she doesn't see this by the time you need Blue Cheese Dressing. It's the best I've ever had. I'm going to go ahead and post the ''story'' she had to go with it, so you know of her true culinary genius. ''Funny....I had a salad for lunch with my blue cheese dressing. The story goes is that there was a restaurant in Tiffin, Iowa where lots of people went after an Iowa game, and their blue cheese salad dressing was legendary. Their salads were enormous....they stood a leaf of iceberg lettuce up at the back of a salad bowl and filled that bowl full of chopped greens and dumped on easily half a cup of blue cheese dressing, made with Maytag Blue of course!!. Every time I went there I tasted the dressing and wrote down something I noticed about the dressing...Mayo based....sweet and sour, thin enough to coat every leaf, parsley...and a "bite"....horseradish. Finally my DH and friends said! That's IT!....here's the recipe...I recommend doubling it....or quadrupling!'' DonnÂs Delight 4 oz Maytag blue crumbled 1 cup of mayo ( I use Kraft) 3 oz ( about 1/3 cup) milk or cream 2 tsps sugar 2 tsps dried parsley 1 ½ Tablespoons lemon juice 1 ½ Tablespoons cider vinegar 1 Tablespoon fresh grated onion 2 Tsp Lee and Perrins worchestershire 1 tsp horseradish ½ tspoon garlic powder. Mix gently so as to leave some lumps, and serve over a green salad or on sliced tomatoes or cukes and onions or as a dip for raw veggies. Serves about 6 to 8

The House of Prime Rib in S.F. has a wonderful salad and I found a copycat recipe for it. The dressing would be wonderful on a wedge salad, though I'd probably leave out the water to make it a bit thicker. I've included the salad recipe for anyone who might like it, because it's a terrific salad. Original Spinning Bowl Salad Copycat recipe from House of Prime Rib, S.F. 8 ounces romaine lettuce -- washed, dried and torn into 1 1/2" pieces 2 ounces iceberg lettuce -- washed, dried and torn into 1 1/2" pieces 2 ounces spinach -- Baby spinach; washed, dried and torn into 1 1/2" pieces 4 ounces canned beets -- drained & julienned 4 ounces chopped hard-cooked eggs 4 ounces croutons -- sourdough best 4 ounces Classic Vintage Salad Dressing 8 each tomatoes -- Teardrop or grape variety Place salad greens in a large salad bowl. Arrange beets over greens; sprinkle with chopped eggs and top with croutons. Prepare ice bowl, if desired: Fill a very large shallow bowl with crushed ice, making a depression in the center. Place salad bowl with ingredients on top of ice, settling it well in the depression. Pour dressing over greens. Toss with a large salad fork and spoon until ingredients are well distributed and evenly coated with salad dressing. If using the ice bowl, toss with a circular motion to spin the salad bowl. Portion onto four places, heaping high. Garnish each plate with two teardrop tomatoes. For the Dressing: 3 tablespoons cider vinegar 3 tablespoons water 2 tablespoons applesauce 2 teaspoons Worcestershire sauce 1 1/2 teaspoons dry sherry 1 1/2 teaspoons seasoned salt 1 teaspoon sugar 1/2 teaspoon Sweet Hungarian Paprika 1/4 teaspoon garlic powder 1 pinch parsley -- flakes, a pinch 2 drops Tabasco sauce 1/2 cup vegetable oil In a large salad bowl, combine lettuces, spinach or watercress, beets and egg. Sprinkle with seasoned salt and pepper. Toss with dressing (recipe below). Garnish each serving with cherry tomatoes and croutons. In a blender, combine vinegar, water, applesauce, Worcestershire sauce, sherry, seasoned salt, sugar, Sweet Hungarian Paprika, garlic powder and hot pepper sauce. Blend on high until combined, about 30 seconds. With the motor running on high speed, slowly add oil through the pour hole on the lid (remove center of lid) until combined, about 2 minutes. Refrigerate several hours before serving.