Saturday, March 16, 2013

Blue Cheese and Celery Potato Salad

This was actually (in my opinion) the best potato salad I have ever made. Why? Honestly, I think because it was room temperature. I cooked the potatoes, let them cool, mixed them with everything else and then set on the table to serve. Obviously this worked because I made the salad close to dinner time. You will need to refrigerate if making the salad in advance.


6 russet potatoes (peeled and boiled until tender, cut into cubes)

1/2 cup low fat mayonnaise

1/2 cup low fat sour cream

2 cups buttermilk

1 tbsp salt

1 tbsp black pepper

1/2 tsp white pepper

1/2 tsp cayenne flakes

3 stalks celery sliced

1 bunch green onion sliced

4 ounces blue cheese crumbled

3 hard boiled eggs minced


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