© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Land O'Lakes
Taste the extra zest when blue cheese and mustard marry in this classic potato salad with an updated twist. The walnuts add flavor and crunch.
5 cups water
1 teaspoon salt
3 large, 1 ½ pounds, red potaotes, washed, cut in half
½ cup chopped green onions
½ cup chopped walnuts
¼ cup finely chopped fresh parsley
¼ cup (2 ounces) crumbled blue cheese
¾ cup LAND O LAKES® sour cream
1 tablespoon sugar
3 tablespoons milk
½ teaspoon dry mustard
½ teaspoon salt
¼ teaspoon pepper
walnut halves, if desired
fresh parsley leaves, if desired
Bring water and 1 teaspoon salt to full boil in 3-quart saucepan, and add potatoes. Cook over high heat until potatoes are fork tender, about 15 to 20 minutes. Drain, and rinse with cold water. Cool slightly, and cut into small wedges.
Combine cooked potatoes, green onions, ½ cup chopped walnuts, ¼ cup parsley and blue cheese in large bowl.
Stir together all remaining ingredients except walnut halves and parsley leaves in small bowl. Pour over potato mixture, and toss to coat. Cover and refrigerate at least 2 hours to blend flavors. Garnish with walnut halves and parsley leaves, if desired.
It is not necessary to peel the potatoes.