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Blue Cheese-Walnut Potato Salad

Blue Cheese-Walnut Potato Salad

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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20 min
Prep Time
02 hrs 35 min
Total Time


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

How to make

  1. STEP 1

    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.

  2. STEP 2

    Combine cooked potatoes, green onions, 1/2 cup chopped walnuts, 1/4 cup parsley and blue cheese in bowl.

  3. STEP 3

    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.

Tip #1

It is not necessary to peel potatoes.

Nutrition (1 serving)

140 Calories
9 Fat (g)
15 Cholesterol (mg)
450 Sodium (mg)
13 Carbohydrates (g)
1 Dietary Fiber
4 Protein (g)
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