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Prep Time: 40 Minutes Cook Time: 140 Minutes |
Ready In: 180 Minutes Servings: 8 |
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This is from . Blue cheese lovers will probably love this. I used blue potatoes when I made it and did not peel them. It calls for 1.5 teaspoons of salt, but I find this to be too salty since there is also salt in the cheese. I will probably use 1/2 teaspoon of salt next time I make this. Note: It doesn't seem to keep well. We had leftovers the next day and the salad was watery. Ingredients:
2 1/2 lbs small red potatoes |
3/4 cup green onion, chopped |
3/4 cup celery, chopped |
3/4 cup fat free sour cream |
1/4 cup reduced-fat mayonnaise |
2 tablespoons fresh parsley, minced |
1 tablespoon white wine vinegar |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon celery seed |
1/2 cup blue cheese, crumbled |
Directions:
1. Place potatoes in a large saucepan and cover with cold water. Bring to a boil. Reduce heat, cover and cook for 15-20 minutes or until tender. Drain and rinse with cold water. Let stand until cool enough to handle or refrigerate overnight. Peel and cube potatoes.
2. 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.
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