Wisconsin True Blue Potato Salad
Courtesy of Wisconsin Milk Marketing Board
Servings: 8
Prep Time: 15 Min.
Cook Time: n/a
Prep Time: 15 Min.
Cook Time: n/a
What you need:
* 1 1/4 c. sour cream
* 2 Tbsp. parsley, minced
* 2 Tbsp. tarragon white wine vinegar*
* 1/2 tsp. celery seed
* 1/2 tsp. salt
* 1/8 tsp. pepper
* 3/4 c. (3 oz.) Wisconsin Blue cheese, crumbled
* 4 c. (1-1/2 lb.) cooked red, white and blue potatoes, cubed**
* 1/2 c. celery, diced
* 1/2 c. green onion slices
* 1/2 c. water chestnuts, sliced
*Can be substituted with 2 Tbsp. white wine vinegar mixed with 1/8 tsp. dried tarragon leaves.
**Recipe can also be made with all red or yellow potatoes.
* 2 Tbsp. parsley, minced
* 2 Tbsp. tarragon white wine vinegar*
* 1/2 tsp. celery seed
* 1/2 tsp. salt
* 1/8 tsp. pepper
* 3/4 c. (3 oz.) Wisconsin Blue cheese, crumbled
* 4 c. (1-1/2 lb.) cooked red, white and blue potatoes, cubed**
* 1/2 c. celery, diced
* 1/2 c. green onion slices
* 1/2 c. water chestnuts, sliced
*Can be substituted with 2 Tbsp. white wine vinegar mixed with 1/8 tsp. dried tarragon leaves.
**Recipe can also be made with all red or yellow potatoes.
What to do:
1. Combine sour cream, parsley, vinegar and seasonings; mix well. Stir in Blue cheese.
2. Combine potatoes, celery, green onions and water chestnuts in a bowl. Add sour cream mixture and toss lightly.
2. Combine potatoes, celery, green onions and water chestnuts in a bowl. Add sour cream mixture and toss lightly.