Baked Potato Salad with Blue Cheese

Recipe from Oxmoor House

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Recipe Time

Cook Time:
Prep Time:
Chill: 8 Hours

Nutritional Information

Amount per serving
  • Calories: 96
  • Calories from fat: 7%
  • Fat: 0.7g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 2.9g
  • Carbohydrate: 19.7g
  • Fiber: 1.5g
  • Cholesterol: 2mg
  • Iron: 0.0mg
  • Sodium: 91mg
  • Calcium: 0.0mg


  • 6 (6-ounce) baking potatoes
  • 1/2 cup reduced-fat sour cream
  • 1/4 cup nonfat buttermilk
  • 2 teaspoons cider vinegar
  • 1/2 teaspoon ground pepper
  • 1/4 teaspoon salt
  • 1/2 cup sliced green onions (about 2 large)
  • 1/2 cup chopped celery (about 1 large rib)
  • 1 ounce crumbled blue cheese (about 1/4 cup)


  1. Scrub potatoes; pierce with a fork, and arrange in a circle on a paper towel in microwave oven. Microwave at HIGH 18 minutes, turning and rearranging potatoes halfway through cooking time. Cover and let stand 5 minutes. Let cool slightly. Cut unpeeled potatoes into 1/2-inch cubes.
  2. Combine sour cream and next 4 ingredients in a large bowl, stirring until smooth. Add potato, green onions, celery, and blue cheese; toss gently to combine. Cover and chill at least 8 hours.
Note: If you'd rather bake potatoes the old-fashioned way, prick the potatoes with a fork, and bake at 400° for 50 minutes or until done.
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