Wisconsin True Blue Potato Salad

Yield:
6 servings

Ingredients:

  1. 1 cup sour cream
  2. 2 Tablespoons parsley, minced
  3. 2 Tablespoons white wine vinegar
  4. 1/2 teaspoon celery seed
  5. 1/4 teaspoon salt
  6. 1/8 teaspoon pepper
  7. 3/4 cup (3 oz.) Wisconsin blue cheese, crumbled
  8. 4 to 5 red potatoes, cut into chunks OR 4 cups cooked potatoes
  9. 1/2 cup celery, diced
  10. 1/2 cup green onion, slices
  11. 1/2 cup (8 oz. can) water chestnuts, sliced
  12. 1/2 cup chopped fresh spinach
Directions:

Place potatoes in large saucepan. Cover with water and boil until tender, about 20 minutes. Drain and cool.

Combine sour cream, parsley, vinegar, celery seed, salt and pepper; mix well. Stir in blue cheese.

In large bowl add potatoes, celery, green onion, water chestnuts and spinach. Pour blue cheese mixture over potatoes; toss lightly.

Photo and food styling by Webstop


TDS 3