TRUE-BLUE POTATO SALAD
This is from allrecipes.com. 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.
Provided by Paris D
Categories Potato
Time 3h40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- 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.
- 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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Kimberly West
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Greg Lacroix
[email protected]I love this potato salad! It's so creamy and flavorful. I always make it for potlucks and it's always a hit.
WAleed Hassan Lali
[email protected]This potato salad is just okay. It's not bad, but it's not great either. I think it needs more flavor.
muneeb rajput
[email protected]Meh.
Har Pal Geo
[email protected]This potato salad is the best I've ever had! The dressing is creamy and tangy, and the potatoes are cooked perfectly. I will definitely be making this again and again.
Jerry Haynes
[email protected]I've made this potato salad for years and it's always a hit! It's so easy to make and it's always delicious. I usually add a little extra celery and onion for more crunch. Yum!
Haris BiN Shahid
[email protected]This potato salad is a true blue winner! The combination of flavors and textures is just perfect. I especially love the addition of the crumbled bacon and chopped hard-boiled eggs. They add a nice salty and savory touch to the salad.