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Blue Cheese Potato Salad

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“This is a potato salad you should not pass up! I made this quite a few time recently, it has quickly become a favorite in my house. There is cooling time and about 5 hours chilling time total for this salad, so plan ahead, or even better prepare a day in advance and chill the salad overnight! Prep time includes chilling time.”
READY IN:
6hrs
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook the potatoes in a large pot of boiling salted water until fork-tender; drain and cool to room temperature or cover and chill until ready to dice.
  2. When potatoes are cool, dice into about 1-inch pieces and transfer to a large bowl; carefully toss with white wine, salt and, pepper, then add in chopped green onions and chopped celery, toss again, cover and chill for 1 hour (or more).
  3. In a bowl combine mayo, sour cream, garlic powder, Dijon mustard, cider vinegar and blue cheese, then add to the potato mixture; toss to coat, cover and chill for a minimum of 4 hours (overnight is better!).
  4. If possible remove the potato salad from the fridge 30 minutes before serving.
  5. Delicious!

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