Blue Cheese Potato Salad

Total Time
Prep 10 mins
Cook 15 mins

Ingredients Nutrition


  1. Boil or steam potatoes until tender; drain; cool slightly.
  2. Peel and cut into 1 inch pieces.
  3. Transfer to large bowl.
  4. Add wine, season and toss to coat.
  5. Cool.
  6. Combine all remaining ingredients, adjust seasoning; mix with potatoes.
  7. (can be prepared 1 day ahead, chilled. Let stand 30 minutes before serving).


Most Helpful

Made this a day in advance knowing that the flavors would improve. I used a good Gorgonzola cheese, the amount was just right and not overpowering the salad, the celery added a nice crunch. I served this with roasted tomatoes and a steak.

Pets'R'us September 08, 2003

No real review, yet, because my cheese was a little more "blue" than it should have been. (Yes, I left it out!) The flavor without was a little too plain, but I am sure it adds just the right punch.

evewitch March 26, 2008

I made this for *Zaar World Tour III* it was very easy to prepare. Substitutes I made were I used cream cheese instead of sour cream and grainy Dijon mustard (only ones I had at home). The dry white wine could be easily substituted with chicken broth/stock if kids were going to eat this recipe. Thank you evelyn/athens

Chef floWer June 12, 2007

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