Potato Salad With Blue Cheese and Walnuts

Total Time
Prep 20 mins
Cook 15 mins

The crunchy walnuts and zesty blue cheese add a great twist on the conventional potato salad. I have not included the time for chilling in the prep time.

Ingredients Nutrition


  1. Boil potatoes in slightly salted water until fork tender, drain, rinse in cold water and cut into wedges.
  2. In a large bowl, combine cooked potatoes with green onions, walnuts, blue cheese and parsley.
  3. In a separate bowl, stir together all of the remaining ingredients.
  4. Pour over the potato mixture and toss to coat well.
  5. Cover and refrigerate at least 2 hours for flavors to marry.


Most Helpful

I used four "medium" potatoes, low fat sour cream, skim milk, and Splenda. My DH (who hates blue cheese) liked it a lot and so did I. I also sliced the potatoes instead of cutting into wedges. Thanks for posting!

Linky May 11, 2010

Good flavor and loved the crunch added by the nuts. The bleu cheese was a nice addition and not overwhelming. It would have helped to have a cup measurement for the potatoes since "large" is relative. Made this on Wednesday night, but there was a lot of liquid in the bowl on Friday so I recommend making only what you will use. Thanks.

Kat's Mom August 29, 2008

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