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.
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5 cups water
1 teaspoon salt
3 large (1 1/2 pounds) red potatoes, washed, cut in half
1/2 cup chopped green onions
1/2 cup chopped walnuts
1/4 cup finely chopped fresh parsley
1/4 cup crumbled blue cheese
3/4 cup sour cream
1 tablespoon sugar
3 tablespoons milk
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon pepper
Walnut halves, if desired
Fresh parsley leaves, if desired
Bring water and 1 teaspoon salt to full boil in 3-quart saucepan; add potatoes. Cook over high heat 15-20 minutes or until potatoes are fork tender. Drain; rinse with cold water. Cool slightly; cut into small wedges.
Combine cooked potatoes, green onions, 1/2 cup chopped walnuts, 1/4 cup parsley and blue cheese in bowl.
Whisk all remaining ingredients exceptwalnut halves and parsley leaves together in bowl. Pour over potato mixture; toss to coat. Cover; refrigerate at least 2 hours to blend flavors. Garnish with walnut halves and parsley leaves, if desired.
It is not necessary to peel potatoes.
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