Potato Salad with Blue Cheese and Walnuts

Elevate your classic cookout side dish with this Potato Salad with Blue Cheese and Walnuts, a bold twist on a traditional favorite. Creamy red or yellow potatoes are gently paired with a tangy dressing made from mayonnaise, sour cream, Dijon mustard, and a splash of apple cider vinegar, creating the perfect balance of flavors. The addition of crumbled blue cheese brings a luxurious depth, while toasted walnuts add a satisfying crunch. Freshly chopped celery and green onions provide a touch of crispness and brightness, making every bite irresistibly delightful. This easy-to-make recipe is ready in just 35 minutes and serves as the ultimate crowd-pleaser for potlucks, barbecues, or weeknight dinners. Serve chilled or at room temperature, optionally garnished with vibrant parsley for a pop of color and flavor. Perfect for lovers of bold flavors and hearty side dishes!

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 6

Ingredients

• 2 pounds Small red or yellow potatoes
• 1.5 teaspoons Salt
• 0.5 cup Mayonnaise
• 0.25 cup Sour cream
• 1 tablespoon Dijon mustard
• 1 teaspoon Apple cider vinegar
• 0.5 cup Blue cheese, crumbled
• 0.5 cup Walnuts, toasted and roughly chopped
• 2 Celery stalks, finely chopped
• 2 Green onions, thinly sliced
• 0.25 teaspoon Black pepper
• 2 tablespoons Chopped parsley (optional, for garnish)

Directions

Step 1

Scrub the potatoes clean and cut them into bite-sized chunks. If the potatoes are very small, you can leave them whole.

Step 2

Place the potatoes in a large pot and cover them with cold water. Add 1 teaspoon of salt to the pot.

Step 3

Bring the water to a boil over medium-high heat, then reduce to a simmer. Cook the potatoes for 12-15 minutes, or until they are tender when pierced with a fork.

Step 4

Drain the potatoes in a colander and rinse them under cold water to stop the cooking process. Allow them to cool to room temperature.

Step 5

In a large mixing bowl, combine the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, 0.5 teaspoon of salt, and black pepper. Whisk until smooth to form the dressing.

Step 6

Add the cooled potatoes to the bowl along with the blue cheese, walnuts, chopped celery, and sliced green onions.

Step 7

Gently toss the salad until all of the ingredients are evenly coated in the dressing.

Step 8

Taste the salad and adjust the seasoning with additional salt or pepper if needed.

Step 9

Transfer the potato salad to a serving platter or bowl. Garnish with chopped parsley if desired.

Step 10

Serve the potato salad immediately, or cover and refrigerate for up to 2 hours before serving to chill.

Nutrition Facts

Serving size	(1525.0g)

Amount per serving	% Daily Value*
Calories	2553.9

Total Fat 176.1g	0%
Saturated Fat 41.1g	0%
Polyunsaturated Fat g
Cholesterol 236.1mg	0%
Sodium 5987.9mg	0%
Total Carbohydrate 207.7g	0%
Dietary Fiber 20.4g	0%
Total Sugars 16.3g
Protein 58.0g	0%

Vitamin D 25.6IU	0%
Calcium 986.1mg	0%
Iron 10.7mg	0%
Potassium 4982.3mg	0%

*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.

Source of Calories

Fat: 59.9%

Protein: 8.8%

Carbs: 31.4%