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Blue Cheese Potato Salad



  • 2 1/2 pounds potatoes, cooked and cubed
  • 3/4 cup chopped scallion (green and white parts)
  • 3/4 cup chopped celery
  • 3/4 cup sour cream (regular or fat-free)
  • 1/4 cup mayonnaise (regular or reduced-fat)
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon white wine vinegar or cider vinegar
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon celery seed
  • 1/2 cup crumbled blue cheese plus extra for top


  1. In a large bowl toss together all the ingredients until very well mixed.
  2. Sprinkle the top with extra blue cheese.
  3. Cover and refrigerate for at least several hours before serving.


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