True-Blue Potato Salad Recipe

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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."
TOTAL TIME: Prep: 40 min. + chilling
MAKES:8 servings
Healthy Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 40 min. + chilling
MAKES: 8 servings


  • 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

Nutritional Facts

One serving (1 cup) equals 175 calories, 4 g fat (2 g saturated fat), 12 mg cholesterol, 622 mg sodium, 31 g carbohydrate, 3 g fiber, 7 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.


  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.
Originally published as True-Blue Potato Salad in Light & Tasty February/March 2001, p23

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Reviewed Jul. 5, 2012

"Very good. A change of pace from the classic potato salad. The blue cheese adds a bit of a zip to it which is very good."

Reviewed Feb. 20, 2010

"I made this for a BBQ potluck and it turned out very good. I added cooked chopped bacon to it which was delicious!"

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