Blue Green and Red Potato Salad

Blue Green and Red Potato Salad

3
KareBear 1

"Tangy Potato Salad"

Ingredients 50 m {{adjustedServings}} servings 333 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 333 kcal
  • 17%
  • Fat:
  • 19 g
  • 29%
  • Carbs:
  • 36.7g
  • 12%
  • Protein:
  • 6.5 g
  • 13%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 313 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

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  1. Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain and allow to steam dry for a minute or two. Transfer potatoes to a large bowl and allow to cool to room temperature.
  2. Cut potatoes into bite size pieces and return to bowl. Stir in the blue cheese, apples, green onions, and celery. Mix in the sour cream and mayonnaise; season with salt and pepper to taste.
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Reviews 3

  1. 4 Ratings

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KareBear
12/14/2009

My Mom made this and she used blue cheese dressing instead of the mayo. she said it had more flavor than it did with just the mayo..

Nicci  Stocks
9/25/2014

I made this and really liked it. Next time I will use a little less blue cheese as I thought it was very strong. I will also use a little less apple and a little more potato. I saved a little of the blue cheese crumbles to use as a garnish with coursely ground black pepper. I'm still giving it 5 stars because it really is original and was well recieved by my guests.

Baking Nana
1/4/2013

This was pretty good. I would mix the blue cheese into the dressing though so the blue cheese flavor is more evenly distributed. The apples add a nice crunch and bright flavor to the salad.