BLUE CHEESE POTATO SALAD RECIPES

Name: Blue Cheese Potato Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 serving(s)
Ingredients: 2 lbs potatoes; 1/4 cup dry white wine; 2/3 cup mayonnaise; 2/3 cup sour cream; 1 1/2 tablespoons Dijon mustard; 1 tablespoon cider vinegar; 4 ounces blue cheese, crumbled; 3 green onions, minced; 2/3 cup chopped celery

BLUE CHEESE POTATO SALAD RECIPE - FOOD.COM

Blue Cheese Potato Salad Recipe - Food.com image

Make and share this Blue Cheese Potato Salad recipe from Food.com.

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

2 lbs potatoes
1/4 cup dry white wine
2/3 cup mayonnaise
2/3 cup sour cream
1 1/2 tablespoons Dijon mustard
1 tablespoon cider vinegar
4 ounces blue cheese, crumbled
3 green onions, minced
2/3 cup chopped celery

Steps:

Boil or steam potatoes until tender; drain; cool slightly.
Peel and cut into 1 inch pieces.
Transfer to large bowl.
Add wine, season and toss to coat.
Cool.
Combine all remaining ingredients, adjust seasoning; mix with potatoes.
(can be prepared 1 day ahead, chilled. Let stand 30 minutes before serving).

Nutrition Facts : Calories 354.9, FatContent 19.8, SaturatedFatContent 8.2, CholesterolContent 32.2, SodiumContent 524.8, CarbohydrateContent 35.7, FiberContent 3.8, SugarContent 3.6, ProteinContent 8.5

BLUE CHEESE POTATO SALAD RECIPE: HOW TO MAKE IT

Blue Cheese Potato Salad Recipe: How to Make It image

Try my tasty blue cheese spin on classic potato salad. You can easily double the recipe for large picnics or potlucks. —Jennifer Lewis, Britton, Michigan

Provided by Taste of Home

Categories Lunch

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 10 servings.

Number Of Ingredients 14

Ingredients

2-1/2 pounds red potatoes (about 7 medium), cut into 3/4-inch pieces
2 tablespoons red wine vinegar
1-1/2 teaspoons hot pepper sauce
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper
2 hard-boiled large eggs, finely chopped
1/4 cup finely chopped red onion
1/4 cup finely chopped celery
1/4 cup chopped sweet pickles
2 green onions, finely chopped
1/4 cup sour cream
1/4 cup mayonnaise
1/4 cup blue cheese salad dressing
1/2 teaspoon celery seed

Steps:

Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 7-10 minutes or just until tender. Drain; transfer to a large bowl., Add vinegar, pepper sauce, salt and pepper to hot potatoes; let stand 30 minutes at room temperature, stirring gently halfway through standing. Add eggs, onion, celery, pickles and green onions. In a small bowl, mix remaining ingredients; add to potato mixture. Toss gently to coat. Serve immediately or refrigerate until cold.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

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