True-Blue Potato Salad

Name: True-Blue Potato Salad
Prep time: 40 min
Cook time: 3 h
Total time: 3 h 40 min
Yield: 8 serving(s)
Ingredients: 2 1/2 lbs small red potatoes; 3/4 cup green onion, chopped; 3/4 cup celery, chopped; 3/4 cup fat free sour cream; 1/4 cup reduced-fat mayonnaise; 2 tablespoons fresh parsley, minced; 1 tablespoon white wine vinegar; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/4 teaspoon celery seed; 1/2 cup blue cheese, crumbled

(1)

Recipe by Paris D

This is from allrecipes.com. Blue cheese lovers will probably love this. I used blue potatoes when I made it and did not peel them. It calls for 1.5 teaspoons of salt, but I find this to be too salty since there is also salt in the cheese. I will probably use 1/2 teaspoon of salt next time I make this. Note: It doesn't seem to keep well. We had leftovers the next day and the salad was watery.

READY IN: 3hrs 40mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

2 ¹⁄₂

lbs small red potatoes
³⁄₄

cup green onion, chopped
³⁄₄

cup celery, chopped
³⁄₄

cup fat free sour cream
¹⁄₄

cup reduced-fat mayonnaise
2

tablespoons fresh parsley, minced
1

tablespoon white wine vinegar
¹⁄₂

teaspoon salt
¹⁄₄

teaspoon pepper
¹⁄₄

teaspoon celery seed
¹⁄₂

cup blue cheese, crumbled

DIRECTIONS

Place potatoes in a large saucepan and cover with cold water. Bring to a boil. Reduce heat, cover and cook for 15-20 minutes or until tender. Drain and rinse with cold water. Let stand until cool enough to handle or refrigerate overnight. Peel and cube potatoes.
In a large bowl, toss the potatoes, onions and celery. In a small bowl, combine the sour cream, mayonnaise, parsley, vinegar, salt, pepper and celery seed. Pour over potato mixture; toss to coat. Sprinkle with blue cheese. Cover and refrigerate for several hours before serving.

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