Add a flavor punch to potato salad with the bold taste of blue cheese.
Serves 8 to 10.
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8 cups potatoes, boiled, peeled and cubed
1/2 cup green onions, chopped
1/2 cup elery, chopped
2 tablespoons fresh parsley, chopped
1/2 cup slivered almonds, toasted
1/2 teaspoon celery seed
2 teaspoons salt
1/4 teaspoon pepper
1/2 cup crumbled blue cheese
2 cups sour cream
1/4 cup white wine vinegar
Combine potatoes, onions, celery, parsley, almonds, celery seed, salt and pepper in a large serving bowl; set aside.
Mix together blue cheese, sour cream and vinegar in a small mixing bowl. Pour over potatoes, tossing to coat. Chill overnight.