Blue Green and Red Potato Salad

Tangy Potato Salad

Step: 1

Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain and allow to steam dry for a minute or two. Transfer potatoes to a large bowl and allow to cool to room temperature.

Step: 2

Cut potatoes into bite size pieces and return to bowl. Stir in the blue cheese, apples, green onions, and celery. Mix in the sour cream and mayonnaise; season with salt and pepper to taste.

Per Serving: 333 calories; protein 6.5g; carbohydrates 36.7g; fat 19g; cholesterol 19.8mg; sodium 274.5mg.

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