Red, White and Blue Potato Salad

Fruit Sale and Pepper ShakersA big hit with people who normally don’t go for potato salad as well as those that do! Happy 4th!

You Will Need:
1 Cup chopped green onions, divided
1 Cup sour cream
1/2 Cup mayonnaise
1/4 Cup white wine vinegar
4 teaspoons dijon mustard
2 teaspoons sugar
2 teaspoons salt
1 teaspoon ground black pepper
1 pound unpeeled small or baby red-skinned potatoes
1 pound small purple or blue potatoes, peeled
1 pound unpeeled small white creamer potatoes
2 Cups cooked fresh peas or one 10-ounce package, frozen, thawed
1 1/2 Cups crumbled blue cheese
1 teaspoon Paprika

Whisk 1/2 cup green onions and next 7 ingredients in medium bowl.
Cover and chill dressing.
Place all potatoes in large saucepan.
Add enough water to cover by 1 inch.
Sprinkle with salt.
Bring to a boil.
Reduce heat to medium and boil until tender (about 10-15 minutes).
Drain and cool to room temperature.
Cut potatoes into 1/2 inch thick slices and place in large bowl.
Add dressing, peas, and blue cheese — toss gently.
Cover and chill at least 2 hours and up to one day.
Sprinkle salad with paprika and remaining green onions before serving.

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