More Great Recipes: Independence Day | Potato Salad | Side Dish

Red, White and Blue Potato Salad


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

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
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 temp.


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.


Pairs Well With


Notes

Got this from Bon Appetit last year. I'm not a big potato salad person, but I love this -- and it was a big hit with people who normally don't go for potato salad as well as those that do! Happy 4th!

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