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Blue Cheese Potato Salad Recipe

Salads > Vegetable Salad

Rating:

2 ½ pounds potatoes, cooked and cubed
¾ cup chopped scallion (green and white parts)
¾ cup chopped celery
¾ cup sour cream (regular or fat-free)
¼ cup mayonnaise (regular or reduced-fat)
2 tablespoons minced fresh parsley
1 tablespoon white wine vinegar or cider vinegar
1 ½ teaspoons salt
¼ teaspoon pepper
¼ teaspoon celery seed
½ cup crumbled blue cheese plus extra for top

In a large bowl toss together all the ingredients until very well mixed. Sprinkle the top with extra blue cheese. Cover and refrigerate for at least several hours before serving.