The Originators of Quick & Easy Cooking!
"Blue" Ribbon Potato Salad
- 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
- In a large bowl, combine the potato cubes, celery, and scallions; set aside.
- 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.
Notes
catlady6866 2887274
Aug 29, 2014
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!
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jdavid101 3735640
Aug 14, 2011
how can I avoid putting in (sour cream) as the recipe sounds good
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Dawn 5077626
Apr 16, 2013
I would think you could replace the sour cream with plain yogurt or low-fat mayo (or combination)
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