Potato Salad with Creamy Blue Cheese Dressing
Elevate your next gathering with this decadent Potato Salad with Creamy Blue Cheese Dressing, a bold and flavorful twist on a classic dish. Featuring tender Yukon gold potatoes and a rich, tangy dressing made with crumbled blue cheese, mayonnaise, sour cream, and Dijon mustard, this salad delivers irresistible creaminess with every bite. Finely diced celery adds a refreshing crunch, while fresh chives bring a pop of color and herbal brightness. Perfect for barbecues, potlucks, or a hearty side dish, this potato salad is a breeze to prepare and tastes even better after chilling, allowing the flavors to meld beautifully. Whether served alongside grilled meats or as the star of the table, this dish is sure to impress.
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Recipe Information
Ingredients
- 2 pounds Small Yukon gold potatoes
- 1 tablespoon Kosher salt
- 0.5 cup Mayonnaise
- 0.5 cup Sour cream
- 0.75 cup Blue cheese (crumbled)
- 1 tablespoon White wine vinegar
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Black pepper (freshly ground)
- 2 stalks Celery (finely diced)
- 3 tablespoons Chives (finely chopped)
Instructions
Wash and scrub the potatoes thoroughly under cold running water. Leave the skin on for texture.
Place the potatoes in a large pot and cover with cold water. Add 1 tablespoon of kosher salt to the water to season.
Bring the pot to a boil over medium-high heat, then reduce to a gentle simmer. Cook the potatoes for about 15-20 minutes, or until they are fork-tender but not falling apart.
Drain the potatoes and let them cool for 10-15 minutes. Once cooled, cut them into bite-sized pieces and transfer them to a large mixing bowl.
In a separate small bowl, whisk together the mayonnaise, sour cream, crumbled blue cheese, white wine vinegar, Dijon mustard, and black pepper until smooth and creamy.
Pour the creamy blue cheese dressing over the potatoes. Use a rubber spatula or spoon to gently toss the potatoes until they are evenly coated.
Add the finely diced celery and chopped chives to the salad. Fold these ingredients into the mixture to distribute evenly.
Cover the mixing bowl with plastic wrap and refrigerate the potato salad for at least 1 hour to allow the flavors to meld together.
Before serving, taste the potato salad and adjust the seasoning as needed. Add extra blue cheese crumbles or chives for garnish, if desired.
Serve chilled and enjoy as a flavorful side dish!
Nutrition Facts
Calories |
2463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.7 g | 209% | |
| Saturated Fat | 55.5 g | 278% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 310 mg | 103% | |
| Sodium | 4760 mg | 207% | |
| Total Carbohydrate | 200.5 g | 73% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 16.6 g | ||
| Protein | 61.4 g | 123% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 1267 mg | 97% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 4568 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.
