Creamy Blue Potato Salad Delight
Elevate your side dish game with this Creamy Blue Potato Salad Delight. Perfect for gatherings or casual meals, this vibrant salad showcases tender small red potatoes tossed in a creamy and tangy dressing featuring fat-free sour cream and reduced-fat mayonnaise. Topped with crumbled blue cheese, this dish strikes a wonderful balance between richness and flavor. For an extra pop of color and crunch, green onions and celery are added, making each bite a delightful experience. A quick note: while this salad is delicious, it’s best enjoyed fresh, as its texture can soften when stored. Your guests will be raving about this unique twist on a classic potato salad!
8
Servings
N/A
Calories
11
Ingredients
Ingredients
small red potatoes
2.5 lbs (washed and unpeeled)
green onion
3/4 cup (chopped)
celery
3/4 cup (chopped)
fat free sour cream
3/4 cup (none)
reduced-fat mayonnaise
1/4 cup (none)
fresh parsley
2 tablespoons (minced)
white wine vinegar
1 tablespoon (none)
salt
1/2 teaspoon (none)
pepper
1/4 teaspoon (none)
celery seed
1/4 teaspoon (none)
blue cheese
1/2 cup (crumbled)
Instructions
1
Begin by placing the small red potatoes in a large saucepan and covering them with cold water. Bring the water to a boil over medium-high heat.
2
Once boiling, reduce the heat to low, cover the saucepan, and let the potatoes simmer for 15-20 minutes, or until they are tender when pierced with a fork.
3
Carefully drain the potatoes and rinse them under cold water to stop the cooking process. Allow them to cool until they can be handled, or you can refrigerate them overnight for convenience.
4
Once cooled, leave the skins on for a rustic touch, and cube the potatoes into bite-sized pieces.
5
In a large mixing bowl, combine the cubed potatoes, chopped green onions, and chopped celery, gently tossing them to mix.
6
In a separate small bowl, whisk together the fat-free sour cream, reduced-fat mayonnaise, minced parsley, white wine vinegar, salt, pepper, and celery seed until well combined.
7
Pour the dressing over the potato mixture and toss gently until all the ingredients are evenly coated.
8
Finally, sprinkle the crumbled blue cheese on top, cover the salad, and refrigerate for several hours to allow the flavors to meld before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Blue Potato Salad Delight?
It is a vibrant side dish featuring tender small red potatoes tossed in a tangy dressing made with sour cream and mayonnaise, topped with crumbled blue cheese.
What type of potatoes are best for this recipe?
The recipe calls for 2.5 lbs of small red potatoes, which hold their shape well after boiling.
Should I peel the potatoes for this salad?
No, leaving the skins on provides a rustic touch and extra texture to the dish.
How long do I need to boil the potatoes?
You should simmer the potatoes for 15-20 minutes, or until they are tender when pierced with a fork.
How do I stop the potatoes from overcooking?
Rinse the potatoes under cold water immediately after draining to stop the cooking process.
Can I prepare the potatoes in advance?
Yes, you can boil and cool the potatoes, then refrigerate them overnight for convenience before assembling the salad.
What is in the dressing for the Creamy Blue Potato Salad?
The dressing is a mix of fat-free sour cream, reduced-fat mayonnaise, minced parsley, white wine vinegar, salt, pepper, and celery seed.
Is this potato salad healthy?
This version uses fat-free sour cream and reduced-fat mayonnaise to offer a lighter take on the classic creamy potato salad.
What kind of cheese is used in this recipe?
The recipe uses 1/2 cup of crumbled blue cheese for a rich and sharp flavor profile.
Can I substitute the blue cheese?
While blue cheese is a signature flavor, you could try feta or goat cheese if you prefer a different profile.
Does this recipe contain celery?
Yes, it includes 3/4 cup of chopped celery for added crunch and flavor.
What gives the salad its crunch?
The crunch comes from both the chopped celery and the 3/4 cup of chopped green onions.
What kind of vinegar should I use?
The recipe specifies white wine vinegar for its mild and tangy acidity.
Can I use fresh parsley?
Yes, the recipe calls for 2 tablespoons of minced fresh parsley.
How many servings does this recipe make?
This recipe is designed to serve 8 people.
How long should I refrigerate the salad before serving?
It is best to cover and refrigerate the salad for several hours to allow the flavors to meld together.
Can I store leftovers of this salad?
Yes, though the texture can soften over time, so it is best enjoyed fresh or within a day or two.
Is this salad served hot or cold?
This is a cold salad that should be chilled thoroughly before serving.
Can I use regular mayonnaise instead of reduced-fat?
Yes, regular mayonnaise will work, though it will increase the calorie and fat content of the dish.
What seasonings are used?
The seasoning mix includes salt, pepper, and celery seed.
Is this recipe vegetarian?
Yes, this recipe contains no meat and is suitable for vegetarians.
What size should I cube the potatoes?
The potatoes should be cubed into bite-sized pieces for the best eating experience.
Can I add other herbs to the dressing?
While the recipe calls for parsley, you could add dill or chives for additional herbal notes.
Is the potato salad gluten-free?
The primary ingredients are gluten-free, but always check your mayonnaise and blue cheese labels to ensure they are certified gluten-free.
Why is it called 'Blue' potato salad?
The name comes from the addition of crumbled blue cheese which gives the salad its unique flavor and character.
Can I make this for a BBQ?
Absolutely, it is a perfect side dish for gatherings, BBQs, or casual summer meals.
How much blue cheese is needed?
You will need 1/2 cup of crumbled blue cheese.
What is the role of celery seed in this recipe?
Celery seed adds an earthy, concentrated celery flavor that enhances the overall savoriness of the dressing.
Can I add bacon to this potato salad?
While not in the original recipe, crispy bacon bits would pair excellently with the blue cheese and potatoes.
Can I use large red potatoes?
Yes, you can use large red potatoes, just be sure to cut them into small, uniform cubes after boiling.