Recipe for Blue Cheese Potato Salad from the Fourth Of July section.
Blue Cheese Potato Salad2 1/2 pounds potatoes, cooked and cubed
3/4 cup chopped scallion (green and white parts)
3/4 cup chopped celery
3/4 cup sour cream (regular or fat-free)
1/4 cup mayonnaise (regular or reduced-fat)
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 crumbled blue cheese plus extra for top In a large bowl toss together all the ingredients until very well mixed. Sprinkle the top with extra blue cheese. Cover and refrigerate for at least several hours before serving.
We hope you enjoy your freshly made Blue Cheese Potato Salad. This recipe came from Fourth Of July's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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