Blue Cheese Potato Salad

READY IN: 6hrs
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cook the potatoes in a large pot of boiling salted water until fork-tender; drain and cool to room temperature or cover and chill until ready to dice.
  • When potatoes are cool, dice into about 1-inch pieces and transfer to a large bowl; carefully toss with white wine, salt and, pepper, then add in chopped green onions and chopped celery, toss again, cover and chill for 1 hour (or more).
  • In a bowl combine mayo, sour cream, garlic powder, Dijon mustard, cider vinegar and blue cheese, then add to the potato mixture; toss to coat, cover and chill for a minimum of 4 hours (overnight is better!).
  • If possible remove the potato salad from the fridge 30 minutes before serving.
  • Delicious!
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