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Ingredients
| red potatoes: 10 |
| blue cheese: 4 oz (crumbled) |
| granny smith apples: 3 (large//peeled, cored and sliced) |
| green onions - spring or scallion: 3 whole onions (sliced) |
| celery (thinly sliced): 1/2 cup |
| sour cream: 1/2 cup |
| regular mayonnaise: 3/4 cup |
| salt (to taste) |
| black pepper (to taste) |
Blue Green and Red Potato Salad
Credit: AllRecipes
User rating:
"Tangy Potato Salad"
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Prep Time
15 min -
Cook Time
15 min -
Servings
10 serving(s)
Tags
Directions
- Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain and allow to steam dry for a minute or two. Transfer potatoes to a large bowl and allow to cool to room temperature.
- Cut potatoes into bite size pieces and return to bowl. Stir in the blue cheese, apples, green onions, and celery. Mix in the sour cream and mayonnaise; season with salt and pepper to taste.