"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 cup 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

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catlady6866 288727 4

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!

jdavid101 3735640

Aug 14, 2011

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

Dawn 5077626

Apr 16, 2013

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