Potato Salad with Blue Cheese and Walnuts
Elevate your classic cookout side dish with this Potato Salad with Blue Cheese and Walnuts, a bold twist on a traditional favorite. Creamy red or yellow potatoes are gently paired with a tangy dressing made from mayonnaise, sour cream, Dijon mustard, and a splash of apple cider vinegar, creating the perfect balance of flavors. The addition of crumbled blue cheese brings a luxurious depth, while toasted walnuts add a satisfying crunch. Freshly chopped celery and green onions provide a touch of crispness and brightness, making every bite irresistibly delightful. This easy-to-make recipe is ready in just 35 minutes and serves as the ultimate crowd-pleaser for potlucks, barbecues, or weeknight dinners. Serve chilled or at room temperature, optionally garnished with vibrant parsley for a pop of color and flavor. Perfect for lovers of bold flavors and hearty side dishes!
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Recipe Information
Ingredients
- 2 pounds Small red or yellow potatoes
- 1.5 teaspoons Salt
- 0.5 cup Mayonnaise
- 0.25 cup Sour cream
- 1 tablespoon Dijon mustard
- 1 teaspoon Apple cider vinegar
- 0.5 cup Blue cheese, crumbled
- 0.5 cup Walnuts, toasted and roughly chopped
- 2 Celery stalks, finely chopped
- 2 Green onions, thinly sliced
- 0.25 teaspoon Black pepper
- 2 tablespoons Chopped parsley (optional, for garnish)
Instructions
Scrub the potatoes clean and cut them into bite-sized chunks. If the potatoes are very small, you can leave them whole.
Place the potatoes in a large pot and cover them with cold water. Add 1 teaspoon of salt to the pot.
Bring the water to a boil over medium-high heat, then reduce to a simmer. Cook the potatoes for 12-15 minutes, or until they are tender when pierced with a fork.
Drain the potatoes in a colander and rinse them under cold water to stop the cooking process. Allow them to cool to room temperature.
In a large mixing bowl, combine the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, 0.5 teaspoon of salt, and black pepper. Whisk until smooth to form the dressing.
Add the cooled potatoes to the bowl along with the blue cheese, walnuts, chopped celery, and sliced green onions.
Gently toss the salad until all of the ingredients are evenly coated in the dressing.
Taste the salad and adjust the seasoning with additional salt or pepper if needed.
Transfer the potato salad to a serving platter or bowl. Garnish with chopped parsley if desired.
Serve the potato salad immediately, or cover and refrigerate for up to 2 hours before serving to chill.
Nutrition Facts
Calories |
2554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.1 g | 226% | |
| Saturated Fat | 41.1 g | 206% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 236 mg | 79% | |
| Sodium | 5988 mg | 260% | |
| Total Carbohydrate | 207.7 g | 76% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 16.3 g | ||
| Protein | 58.0 g | 116% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 986 mg | 76% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 4982 mg | 106% | |
*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.
