Red, White, And Blue Potato Salad
Serves: 6
Keyon Hand
1 January 1970
Based on User reviews:
54
Spice
60
Sweetness
46
Sourness
38
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 cup
Sour Cream1 cup
Mayonnaise1 cup
White Wine Vinegar4 tsps
Dijon Mustard2 tsps
Sugar2 tsps
Salt1 tsp
Ground Black Pepper450 g
Purple (small)1
PaprikaDirections:
1
Whisk 1/2 cup green onions and next 7 ingredients in medium bowl
2
Cover and chill dressing
3
Do ahead: Can be made 1 day ahead
4
Keep chilled
5
Place all potatoes in large saucepan
6
Add enough water to cover by 1 inch
7
Sprinkle with salt
8
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)
9
Drain and cool to room temperature
10
Cut potatoes into 1/2-inch-thick slices and place in large bowl
11
Add dressing, peas, and blue cheese; toss gently
12
Cover and chill at least 2 hours and up to 1 day
13
Sprinkle potato salad with paprika and remaining 1/2 cup green onions
14
Whisk 1/2 cup green onions and next 7 ingredients in medium bowl
15
Cover and chill dressing
16
Do ahead: Can be made 1 day ahead
17
Keep chilled
18
Place all potatoes in large saucepan
19
Add enough water to cover by 1 inch
20
Sprinkle with salt
21
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)
22
Drain and cool to room temperature
23
Cut potatoes into 1/2-inch-thick slices and place in large bowl
24
Add dressing, peas, and blue cheese; toss gently
25
Cover and chill at least 2 hours and up to 1 day
26
Sprinkle potato salad with paprika and remaining 1/2 cup green onions