Blue Green and Red Potato Salad
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Description
Tangy Potato Salad
Ingredients
- 10 small red potatoes
- 4 ounces crumbled blue cheese
- 3 large Granny Smith apples - peeled, cored and sliced
- 3 green onions, sliced
- ½ cup sliced celery
- ½ cup sour cream
- ¾ cup mayonnaise
- salt and pepper to taste
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.
Nutrition Facts
serving: 10 servings
calories: 332.5 kcal
carbohydrates: 36.7 g
protein: 6.5 g
saturated fat: 5.6 g
cholesterol: 19.8 mg
sodium: 274.5 mg
fiber: 4.3 g
sugar: 8.7 g
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