Blue cheese potato salad
Blue cheese potato salad

Blue Cheese Potato Salad


June 15, 2015

Give your classic potato salad a bit of a makeover. With buttermilk and yogurt instead of mayonnaise, this version has a great tangy, fresh taste. The addition of blue cheese brings in some creaminess and great flavor.

  • Yields: 10 servings


3 pounds red potatoes

1/2 cup thinly sliced green onions, including tops

3/4 teaspoon garlic salt, divided

1/4 teaspoon fresh ground pepper

1 cup non-fat plain yogurt

2 tablespoons cultured 1% butter milk

1 cup (4 oz) crumbled blue cheese


Wash and cut potatoes into 3/4-inch pieces.

Cook, covered in boiling water 15-20 minutes, just until tender; drain.

In a large bowl, combine potatoes, onions, 1/2 teaspoon garlic salt and pepper; gently toss to combine.

In a small bowl, stir together yogurt, buttermilk, blue cheese and remaining garlic salt. Add to potatoes; toss to gently coat. Cover and chill at least 2 hours.

Recipe comes from the pamphlet “Celebrate June Dairy Month” by American Dairy Association.


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