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This twist on classic potato salad relies on sour cream a perfect creamy and tangy dressing rather than mayo. Studded with crumbled blue cheese and chives, this potato salad is fresh, bright, and will be the star of any potluck or dinner.

Prep: 15 minsCook: 15 minsTotal: 30 mins
Servings: 6 servings 1x

Ingredients

  • 2 lbs red potatoes, cut into chunks
  • ½ cup finely diced red onion
  • ½ cup diced celery
  • ¼ cup chopped fresh chives (plus more for garnish)
  • ¾ cup full-fat sour cream
  • 2 tablespoons whole milk
  • 2 teaspoons apple cider vinegar
  • ½ teaspoon fine salt
  • ¼ teaspoon black pepper
  • ½ cup (2 ounces) crumbled blue cheese (plus more for garnish)

Instructions

  1. Place the cubed potatoes in a large saucepan. Cover potatoes with water, and bring to a boil.
  2. Cook in boiling water until fork tender, 8-10 minutes. Drain and place potatoes in a large bowl. Add onion, celery, and chives; toss gently to combine.
  3. Meanwhile, to make the dressing, combine sour cream, milk, vinegar, salt, and pepper. Stir in blue cheese crumbles.
  4. Pour dressing over potato mixture; toss gently to coat. Cover and chill until ready to serve. Can be made 1-2 days in advance and stored in the refrigerator. Store leftovers in the refrigerator up to 2 days. 

Nutrition Information

  • Serving Size: 1/6 of the recipe
  • Calories: 175
  • Fat: 5 g
  • (Sat Fat: 3 g)
  • Sodium: 205 mg
  • Carbohydrate: 24 g
  • (Fiber: 3 g
  • Sugar: 5 g)
  • Protein: 4 g
  • Cholesterol: 16 mg

Dietary

© The Real Food Dietitians
Recipe By: Jessica Beacom