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True-Blue Potato Salad

 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."
8 ServingsPrep: 40 min. + chilling


  • 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


  • 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. Yield: 8 servings.
Nutritional Facts: One serving (1 cup) equals 175 calories,

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True-Blue Potato Salad (continued)

Nutritional Facts: 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.