Walnut And Blue-Cheese Potato Salad
A flavorful potato salad featuring toasted walnuts, blue cheese, and fresh chives, perfect for a sophisticated side dish or casual gathering with rich and tangy flavors.
Ingredients
- 1/3 cup chopped walnuts ⓘ
- 1 1/2 lb. refrigerated ready-to-cook home fries potatoes ⓘ
- 2 cups water ⓘ
- 2 tablespoons olive oil ⓘ
- 2 tablespoons mayonnaise
- 2 tablespoons snipped fresh chives ⓘ
- 4 teaspoons cider vinegar ⓘ
- 1/4 teaspoon salt ⓘ
- 1/8 teaspoon sugar ⓘ
- 1/4 cup crumbled Maytag or Danish blue cheese ⓘ
Instructions
- Heat a toaster oven to 325 degrees Fahrenheit.
- Bake walnuts for 6 to 8 minutes until toasted.
- Cool the toasted walnuts.
- Meanwhile, combine potatoes and water in a saucepan.
- Bring to a boil, and cook potatoes for 4 to 5 minutes.
- Drain the potatoes in a colander.
- Whisk together olive oil, mayonnaise, chopped chives, cider vinegar, salt, and sugar in a large bowl.
- Gently stir in the toasted walnuts, drained potatoes, and crumbled blue cheese with a rubber spatula to combine.
- Serve the potato salad warm.
Tips & Substitutions
For extra flavor, consider adding a pinch of garlic powder to the dressing or swapping the blue cheese for goat cheese for a milder taste. If you prefer a crunchier texture, you can also use pecans instead of walnuts. Make sure to keep an eye on the walnuts while toasting, as they can burn quickly. This potato salad pairs beautifully with my Best Peanut Brittle for a delightful contrast.
Serving Suggestions
This walnut and blue-cheese potato salad is perfect for picnics or barbecues and can be served alongside grilled meats or as a hearty vegetarian dish. Complement it with fresh greens or a side of ranch potato crisps for added crunch. For a complete meal, consider pairing it with lentil chili for a satisfying combination of flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the potato salad in the microwave, stirring occasionally to ensure even heating. Alternatively, you can serve it cold for a refreshing option. Remember that the flavors will continue to meld over time, enhancing the dish.
Nutrition & Diet Analysis (per serving)
Each serving of Walnut And Blue-Cheese Potato Salad contains roughly 444 calories, with 8g protein, 81g carbohydrates, and 9g fat. It is an excellent source of vitamin C (164% of the Daily Value), vitamin A (57% of the Daily Value), and dietary fiber (37% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 1831mg per serving (80% 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, you can prepare this potato salad a day in advance. Just store it in the refrigerator in an airtight container. The flavors will blend beautifully, making it even tastier when served the next day. However, if you're adding fresh chives, consider adding them just before serving to maintain their vibrant flavor.
What type of potatoes work best for this recipe?
While refrigerated ready-to-cook home fries are convenient, you can also use Yukon Gold or red potatoes. These varieties hold their shape well after boiling and add a creamy texture to the salad. Just make sure to cut them into uniform pieces for even cooking.
Can I make this recipe vegan?
Absolutely! To make this potato salad vegan, substitute the mayonnaise with a plant-based alternative and replace the blue cheese with a vegan cheese or omit it entirely for a lighter version. You can also add diced avocado for a creamy texture without dairy.
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).