Blue Cheese Potato Salad

photo by Chef floWer photo by Chef floWer
photo by Chef floWer
Ready In:




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

Questions & Replies

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  1. PetsRus
    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.
  2. evewitch
    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.
  3. Chef floWer
    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
  4. Catherine B
    Great recipe that I made the first time to use up some blue cheese. Now we look for reasons to make it -- wouldn't it go well with...________ (fill in the blank).
  5. iris5555
    Loved this salad. I tasted as a I added ingredients and think that next time I will omit or decrease the Dijon mustard. I didn't add the full amount of mayo or sour cream as I felt there was enough dressing with a bit more than half the amount. Thanks for sharing this very tasty recipe.


<style>body { background: url(""); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
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