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Blue Cheese Potato Salad with Chives

This twist on the classic potato salad relies on sour cream for its creaminess rather than mayo and features the tang of blue cheese and bright flavors of fresh chives to bring it all together.

  • Author: The Real Food Dietitians
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 6 1x
  • Category: Side Dish
  • Cuisine: Gluten-Free, Egg-Free, Vegetarian


  • 2 pounds red potatoes, cut into chunks
  • ½ cup finely diced red onion
  • ½ cup diced celery
  • ¼ cup chopped fresh chives
  • ¾ cup full-fat sour cream (we recommend Organic Valley)
  • 2 Tbsp. whole milk
  • 2 tsp. apple cider vinegar
  • ½ tsp. fine salt
  • ¼ tsp. black pepper
  • ½ cup crumbled blue cheese (2 ounces)


  1. Place potatoes in a large saucepan. Cover potatoes with water, and bring to a boil.
  2. Cook for 8-10 minutes or until tender. Drain and place potatoes in a large bowl.
  3. Add onion, celery, and chives; toss gently to combine.
  4. To make the dressing, combine sour cream and next 4 ingredients and whisk together to combine. Stir in blue cheese crumbles.
  5. Pour dressing over potato mixture; toss gently to coat. Cover and chill until ready to serve.


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  • Serving Size: 1/6th recipe
  • Calories: 235
  • Sugar: 4g
  • Sodium: 332mg
  • Fat: 8g
  • Carbohydrates: 33g
  • Fiber: 4g
  • Protein: 7g