Blue Cheese-Walnut Potato Salad |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 10 |
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I have not actually tried this salad yet. I got the recipe in a newsletter from Land O'Lakes. It looks really good and I am a big blue cheese fan so thought I would post it here for safe keeping until I can try it. When I do I'll let you know what I think of it! Cook time does not reflect chill time of 2 hours. Ingredients:
5 cups water |
1 teaspoon salt |
1 1/2 lbs red potatoes, washed, cut in half |
1/2 cup chopped green onion |
1/2 cup chopped walnuts |
1/4 cup finely chopped fresh parsley |
1/4 cup crumbled blue cheese |
3/4 cup sour cream |
1 tablespoon sugar |
3 tablespoons milk |
1/2 teaspoon dry mustard |
1/2 teaspoon salt |
1/4 teaspoon pepper |
walnut halves, if desired |
fresh parsley leaves, if desired |
Directions:
1. Bring water and 1 teaspoon salt to full boil in 3-quart saucepan; add potatoes. Cook over high heat until potatoes are fork tender (15 to 20 minutes). Drain; rinse with cold water. Cool slightly; cut into small wedges.
2. Combine cooked potatoes, green onions, 1/2 cup chopped walnuts, 1/4 cup parsley and blue cheese in large bowl.
3. Stir together all remaining ingredients except walnut halves and parsley leaves in small bowl. Pour over potato mixture; toss to coat. Cover; refrigerate at least 2 hours to blend flavors. Garnish with walnut halves and parsley leaves, if desired.
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