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 12 pounds) red potatoes, washed, cut in half
12 cup chopped green onions
12 cup chopped walnuts
14 cup finely chopped fresh parsley
14 cup crumbled blue cheese
34 cup sour cream
1 tablespoon sugar
3 tablespoons milk
12 teaspoon dry mustard
12 teaspoon salt
14 teaspoon pepper
Walnut halves, if desired
Fresh parsley leaves, if desired
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.
STEP 2
Combine cooked potatoes, green onions, 1/2 cup chopped walnuts, 1/4 cup parsley and blue cheese in bowl.
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.
It is not necessary to peel potatoes.
