Nothing is more American than potato salad. Perfect all Summer long from Memorial Day to Labor Day and every cook out in between. With all of those occasions to get together, it's time you had some new material. Not that there is anything wrong with traditional potato salad. This one just happens to be a nice variation. The crisp green onions and celery are a great complement to the tangy blue cheese. Try it for your next backyard bonanza!
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| Yummy, creamy Blue Cheese Potato Salad! |
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| The Blue Cheese Potato Salad Party |
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| Chop your green onions and celery, and mince the parsley. |
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| Add the sour cream and mayo... |
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| Season with salt, pepper and celery seed. |
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| Add the blue cheese. |
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| Add the cubed, cooked and cooled red potatoes. |
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| Combine and chill! |
Blue Cheese Potato Salad
2 1/2 pounds red potatoes, cooked and cubed
3/4 cup chopped green onions
3/4 cup chopped celery
3/4 cup sour cream
1/4 cup mayonnaise
2 tablespoons minced fresh parsley
1 tablespoon cider vinegar
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon celery seed
1/2 cup (or more to taste) crumbled blue cheese
In a large bowl toss together all of the ingredients until well mixed. Cover and refrigerate at least 2 hours before serving. Can be made a day ahead.
Prep Time: Approximately 30 minutes Cook Time: 0 needs to chill 2+ hours
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