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"Blue" Ribbon Potato Salad

(1 Votes)
SERVES
6
COOK TIME
5 Min

Blue cheese potato salad?! Sure! With always-good Wisconsin dairy products, you could make almost anything into a dairy dish. And this one is both rich and mellow ... a real picnic hero-maker!

What You'll Need:
  • 1 1/2 to 2 pounds potatoes (2 to 3 large potatoes), cooked and cut into 3/4-inch cubes to yield 4 cups
  • 1 cup diced celery
  • 1/2 cup sliced scallions
  • 1 1/4 cups sour cream
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons white wine vinegar
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 cup (3 ounces) crumbled blue cheese
What To Do:
  1. In a large bowl, combine the potato cubes, celery, and scallions; set aside.

  2. In a medium-sized bowl, combine the sour cream, parsley, vinegar, celery seed, salt, and pepper; mix well. Stir in the blue cheese. Pour over the potato mixture and toss lightly. Chill and serve.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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I would use 'new' or 'red skin' potatoes for better flavor and texture. Also, I would use equal amounts of Mayo & Sour Cream....since using only Sour Cream would be pretty tangy (but ok if you like it that way). I would also add a bit of fresh dill, but that's just me. I love the idea of adding some Blue Cheese!

how can I avoid putting in (sour cream) as the recipe sounds good

I would think you could replace the sour cream with plain yogurt or low-fat mayo (or combination)

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