Search thousands of recipes reviewed by home cooks like you.

Blue Green and Red Potato Salad

Blue Green and Red Potato Salad

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    50 m
KareBear

KareBear

Tangy Potato Salad

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 10 servings

Adjust

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

Directions

  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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

KareBear
7

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..

Baking Nana
0

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.

Similar recipes

ADVERTISEMENT