Pilgrim's Foodliner Recipes
https://www.pilgrimsfoodliner.com/Recipes/Detail/5564/
Wisconsin True Blue Potato Salad
Yield: 6 servings
Ingredients
| 4 to |
5 |
red potatoes, cut into chunks OR 4 cups cooked potatoes
|
|
|
| 1 |
cup |
sour cream
|
|
|
| 2 |
Tablespoons |
parsley, minced
|
|
|
| 2 |
Tablespoons |
white wine vinegar
|
|
|
| 1/2 |
teaspoon |
celery seed
|
|
|
| 1/4 |
teaspoon |
salt
|
|
|
| 1/8 |
teaspoon |
pepper
|
|
|
| 3/4 |
cup |
(3 oz.) Wisconsin blue cheese, crumbled
|
|
|
| 1/2 |
cup |
celery, diced
|
|
|
| 1/2 |
cup |
green onion, slices
|
|
|
| 1/2 |
cup |
(8 oz. can) water chestnuts, sliced
|
|
|
| 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
Please note that some ingredients and brands may not be available in every store.
Pilgrim's Foodliner Recipes
https://www.pilgrimsfoodliner.com/Recipes/Detail/5564/