Ingredients and Weight:
- 3 pounds Yukon Gold potatoes, peeled and cubed
- 4 ounces crumbled blue cheese
- 1 cup chopped celery
- 1 cup chopped red onion
- 1/2 cup chopped walnuts
- 1/2 cup chopped fresh parsley
- 1/4 cup olive oil
- 2 tablespoons white wine vinegar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Preparation Time:
15 minutes
Cooking Time:
25 minutes
Difficulty Level:
1
Preparation Method Steps:
- In a large pot, boil potatoes until tender, about 15 minutes. Drain and let cool slightly.
- In a large bowl, combine cooled potatoes, blue cheese, celery, onion, walnuts, and parsley.
- In a small bowl, whisk together olive oil, vinegar, mustard, salt, and pepper. Pour over potato mixture and toss to combine.
- Chill for at least 30 minutes before serving.
Nutritional Information:
- Calories: 250
- Fat: 15g
- Carbohydrates: 25g
- Protein: 10g
Dish Characteristics:
- Creamy and tangy
- Loaded with crunchy vegetables and walnuts
- Perfect for summer gatherings or potlucks
User Comments:
- "This potato salad is a game-changer! So flavorful and satisfying without the mayo."
- "The blue cheese adds just the right amount of sharpness to balance the sweetness of the potatoes."
- "I've been making this recipe for years and it's always a crowd-pleaser."
Special Precautions and Tips:
- If you don't have white wine vinegar, you can use apple cider vinegar instead.
- For a spicier salad, add 1/4 teaspoon of cayenne pepper to the dressing.
- To prevent the potato salad from getting watery, drain the potatoes well after boiling.
