A festive ‘patriotic’ salad made with red,white and blue potatoes tossed in a creamy, true blue cheesedressing.
Recipe: True Blue PotatoSalad
1 1/4 cups sour cream
2 tablespoons parsley, minced
2 tablespoons tarragon white wine vinegar*
1/2 teaspoon celery seed
1/2 teaspoon salt
1/8 teaspoon pepper
3/4 cup (3 ounces) Wisconsin Blue cheese, crumbled
4 cups (1 1/2 pounds) cooked red, white and blue potatoes, cubed**
1/2 cup celery, diced
1/2 cup green onion slices
1/2 cup water chestnuts, sliced
Makes 6 servings.
*Can be substituted with 2 tablespoonswhite wine vinegar mixed with 1/8 teaspoon dried tarragon leaves.
**Recipe can also be made with all redor yellow potatoes.
Recipe and photograph courtesy of WisconsinMilk Marketing Board, Inc.
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