Blue Green and Red Potato Salad

Blue Green and Red Potato Salad

3
KareBear 1

"Tangy Potato Salad"
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Ingredients

50 m servings 333 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 333 kcal
  • 17%
  • Fat:
  • 19 g
  • 29%
  • Carbs:
  • 36.7g
  • 12%
  • Protein:
  • 6.5 g
  • 13%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 313 mg
  • 13%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain and allow to steam dry for a minute or two. Transfer potatoes to a large bowl and allow to cool to room temperature.
  2. Cut potatoes into bite size pieces and return to bowl. Stir in the blue cheese, apples, green onions, and celery. Mix in the sour cream and mayonnaise; season with salt and pepper to taste.

Reviews

3

My Mom made this and she used blue cheese dressing instead of the mayo. she said it had more flavor than it did with just the mayo..

I made this and really liked it. Next time I will use a little less blue cheese as I thought it was very strong. I will also use a little less apple and a little more potato. I saved a little of...

This was pretty good. I would mix the blue cheese into the dressing though so the blue cheese flavor is more evenly distributed. The apples add a nice crunch and bright flavor to the salad.