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Red, White and Blue Potato Salad

1 cup chopped green onions, divided

1 cup sour cream

1/2 cup mayonnaise

1/4 cup white wine vinegar

4 tsp Dijon mustard

2 tsp sugar

2 tsp salt

1 tsp gound black pepper

1 pound unpeeled small or baby red-skinned potatoes

1 pound small purple or blue potatoes (optional peeled)

1 pound unpeeled small white creamer potatoes

1 1/2 cups crumbled blue cheese (optional)



Whisk 1/2 cup green onions and next 7 ingredients in a medium bowl.  Cover and chill dressing.  Place all potatoes in a large saucepan.  Add enough water to cover by 1 inch.  Sprinkle with salt.  Bring to boil, reduce heat to medium, and boil until tender, 10 to 15 minutes (time will vary depending on size and variety of potatoes).  Drain and cool to room temperature.  Cut potatoes into 1/2-inch thick slices and place in large bow.  Add dressing and blue cheese and stir.

Recipe from Bon Appetit magazine

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