Blue Cheese Potato Salad
A creamy and flavorful potato salad featuring blue cheese, green onions, and celery, perfect for gatherings and savory side dishes with a rich, tangy profile.
Ingredients
Instructions
- While potatoes are warm, drizzle with a little vinegar.
- Combine creamed cottage cheese, sour cream, mustard, and seasoned salt.
- Pour the mixture over the warm potatoes.
- Add sliced green onions, sliced celery, diced green pepper, and chopped eggs.
- Mix carefully to combine all ingredients.
- Chill for several hours to blend flavors.
- Fold in crumbled blue cheese just before serving.
Tips & Substitutions
For a creamier texture, consider using full-fat sour cream instead of low-fat. If you're short on blue cheese, you can substitute with crumbled feta for a similar tangy flavor. For added crunch, try incorporating diced pickles or radishes into the mix. Adjust the mustard and seasoned salt to fit your taste preference, especially if you're serving alongside dishes like Margie'S Squash Casserole.
Serving Suggestions
This blue cheese potato salad is a delightful side dish for summer barbecues or picnics. It pairs beautifully with grilled meats or as part of a vegetarian spread, alongside dishes like Valerie'S Lo-Cal Jello Fruit Salad. For an added touch, garnish with extra crumbled blue cheese or fresh herbs before serving to elevate the presentation.
Storage & Reheating
Store any leftover blue cheese potato salad in an airtight container in the refrigerator for up to three days. The flavors will continue to meld, making it even tastier the next day. Avoid freezing as the texture of the potatoes may become mushy upon thawing. When ready to serve again, simply stir gently to redistribute ingredients.
Nutrition & Diet Analysis (per serving)
Each serving of Blue Cheese Potato Salad contains roughly 254 calories, with 9g protein, 35g carbohydrates, and 9g fat. It is an excellent source of vitamin C (55% of the Daily Value) and potassium (22% of the Daily Value), and a good source of protein and vitamin A. Note that it is relatively high in sodium, at 1547mg per serving (67% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this potato salad ahead of time?
Yes, this blue cheese potato salad can be made a day in advance. Preparing it early allows the flavors to blend beautifully. Just remember to fold in the crumbled blue cheese right before serving to maintain its texture and flavor.
What type of potatoes work best for this recipe?
Waxy potatoes like red or new potatoes hold their shape well and provide a nice texture for potato salad. Russets can be used, but they may become a bit mushy. Ensure the potatoes are cooked until tender but not overcooked to maintain a firm bite.
Can I substitute the cottage cheese?
Absolutely! If you're not a fan of cottage cheese, you can replace it with Greek yogurt for a similar creamy consistency. This swap also adds a protein boost and a tangy flavor that complements the other ingredients well.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).