Blue Cheese Potato Salad - WHLT 22 Connecting the Pine Belt

Blue Cheese Potato Salad

 

 

  • 2 1/3 pounds potatoes, cooked, peeled & sliced  (can use any type of potato)
  • ¾ cup scallions, finely chopped
  • ¾ cup celery, finely chopped
  • ¾ cup sour cream (lowfat is okay!)
  • ¼ cup mayonnaise
  • 2 Tablespoons fresh parsley, finely chopped
  • 1 Tablespoon cider vinegar
  • Salt & pepper to taste
  • 1/3 teaspoon celery seed
  • ¾ cup crumbled blue cheese

Mix everything together & chill before serving.

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