True-Blue Potato Salad Recipe

4 2 2
Publisher Photo

True-Blue Potato Salad Recipe

Read Reviews
4 2 2
Publisher Photo
"Blue cheese makes this a deliciously different potato salad," writes Wilma Bailey of Sedona, Arizona. "It disappears fast at family gatherings or potluck dinners."
MAKES:
8 servings
TOTAL TIME:
Prep: 40 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 40 min. + chilling

Ingredients

  • 2-1/2 pounds small red potatoes, cooked and cubed
  • 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 or cider vinegar
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon celery seed
  • 1/2 cup (2 ounces) crumbled blue cheese

Directions

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

Nutritional 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.

  • 2-1/2 pounds small red potatoes, cooked and cubed
  • 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 or cider vinegar
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon celery seed
  • 1/2 cup (2 ounces) crumbled blue cheese
  1. 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forTrue-Blue Potato Salad

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
ConnieK User ID: 282614 34409
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."

MY REVIEW
trichard User ID: 3618588 44777
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!"

Loading Image