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True-Blue Potato Salad

"Blue cheese makes this a deliciously different potato salad," writes Wilma Bailey of Sedona, Arizona. "It disappears fast at family gatherings or potluck dinners."
  • Total Time
    Prep: 40 min. + chilling
  • Makes
    8 servings

Ingredients

  • 2-1/2 pounds small red potatoes
  • 3/4 cup chopped green onions
  • 3/4 cup chopped celery
  • 3/4 cup fat-free sour cream
  • 1/4 cup reduced-fat mayonnaise
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon white wine vinegar
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon celery seed
  • 1/2 cup (2 ounces) crumbled blue cheese

Directions

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. Let stand until cool enough to handle or refrigerate overnight. Peel and cube potatoes.
  • In a large bowl, toss the potatoes, onions and celery. In a small bowl, combine the sour cream, mayonnaise, parsley, vinegar, salt, pepper and celery seed. Pour over potato mixture; toss to coat. Sprinkle with blue cheese. Cover and refrigerate for several hours before serving.
Nutrition Facts
1 cup: 175 calories, 4g fat (2g saturated fat), 12mg cholesterol, 622mg sodium, 31g carbohydrate (0 sugars, 3g fiber), 7g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

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