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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Blue cheese makes this a deliciously different potato salad, writes Wilma Bailey of Sedona, Arizona. It disappears fast at family gatherings or potluck dinners. 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:
1. 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.
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. Yield: 8 servings.
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