Blue Cheese and Walnut Potato Salad
Elevate your side dish game with this luxurious Blue Cheese and Walnut Potato Salad, a perfect medley of creamy, tangy, and nutty flavors. Featuring tender baby potatoes tossed in a luscious dressing made with mayonnaise, sour cream, Dijon mustard, and white wine vinegar, this recipe is brought to life with the bold richness of crumbled blue cheese and the crunch of toasted walnuts. Fresh parsley and chives add a vibrant pop of color and freshness, while a hint of black pepper ties everything together. Ready in just 30 minutes and chilled to perfection, this potato salad is an ideal addition to summer BBQs, potlucks, or any occasion where you want a side dish that impresses. Indulge in the perfect blend of textures and flavors with this crowd-pleasing recipe!
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Recipe Information
Ingredients
- 900 grams Baby potatoes
- 1 teaspoon Salt
- 100 grams Walnuts
- 100 grams Blue cheese
- 120 milliliters Mayonnaise
- 120 milliliters Sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon White wine vinegar
- 2 tablespoons Fresh parsley (chopped)
- 2 tablespoons Chives (chopped)
- 0.5 teaspoons Black pepper
Instructions
Wash the baby potatoes thoroughly and cut any larger ones in half to ensure even cooking.
Place the potatoes in a large pot, cover with cold water, and add 1 teaspoon of salt. Bring to a boil and cook for 12-15 minutes, or until the potatoes are fork-tender.
While the potatoes are cooking, toast the walnuts in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until they are fragrant and lightly browned. Once toasted, set them aside to cool, then roughly chop.
Drain the cooked potatoes and allow them to cool to room temperature. Set aside.
In a small mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, and white wine vinegar until smooth and well combined.
In a large serving bowl, combine the cooled potatoes, crumbled blue cheese, chopped walnuts, parsley, and chives.
Pour the dressing over the salad and gently toss until all the ingredients are evenly coated.
Season with black pepper to taste, then refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld.
Serve the potato salad chilled, garnished with additional parsley or blue cheese crumbs if desired.
Nutrition Facts
Calories |
2818 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.3 g | 266% | |
| Saturated Fat | 48.7 g | 244% | |
| Polyunsaturated Fat | 48.0 g | ||
| Cholesterol | 253 mg | 84% | |
| Sodium | 4266 mg | 185% | |
| Total Carbohydrate | 207.0 g | 75% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 17.3 g | ||
| Protein | 59.3 g | 119% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 934 mg | 72% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 4571 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
