Blue Green and Red Potato Salad

2 Reviews

Prep: 15 min
Cook: 15 min
Ready In: 50 min

“Tangy Potato Salad” - by KareBear

Ingredients

10 small red potatoes
4 ounces crumbled blue cheese
3 large Granny Smith apples - peeled, cored and sliced
3 green onions, sliced
1/2 cup sliced celery
1/2 cup sour cream
3/4 cup mayonnaise
salt and pepper to taste

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Metric US

Original recipe yields 10 servings

Directions

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.
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.

Nutrition

Amount Per Serving (10 total)

Calories
333 cal
17%

Fat
19 g
29%

Carbs
36.7 g
12%

Based on a 2,000 calorie diet

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Reviews (2)

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KareBear

Dec. 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....." See more"

Baking Nana

Jan. 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...." See more"

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