Potato, Blue Cheese & Asparagus Salad

READY IN: 45mins
Recipe by coconutty

I believe this is from Bev Bennett, former food editor of the Chicago Sun Times. I got this from an old newspaper clipping.

Top Review by Amy Rose

Best potato salad I've tasted. The only thing I did differently was to use fat free sour cream. Tastes just as delicious cold !

Ingredients Nutrition


  1. Cook potatoes in water to cover until tender, about 30 minutes. Drain well. Peel if desired. Dice and place in salad bowl.
  2. Crumble cheese and stir in (heat of potatoes will partially melt cheese, creating sauce).
  3. Add asparagus, green onion, sour cream and white pepper to taste.
  4. Serve hot or warm (this salad doesn’t taste good cold).

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a