Blue Cheese-Walnut Potato Salad
Makes 10 servings

Prep Time: 20 min.
Cooking Time: 20 min.
Chilling Time: 2 hrs.

Ingredients

• 5 - cups water
• 1 - teaspoon salt
• 3 - large (1-1/2 pounds) red potatoes, washed, cut in half
• 1/2 - cup chopped green onions
• 1/2 - cup chopped walnuts
• 1/4 - cup finely chopped fresh parsley
• 1/4 - cup (2 ounces) crumbled blue cheese
• 3/4 - cup Sour Cream
• 1 - Tablespoon sugar
• 3 - Tablespoons milk
• 1/2 - teaspoon dry mustard
• 1/2 - teaspoon salt
• 1/4 - teaspoon pepper
• Walnut halves, if desired
• Fresh parsley leaves, if desired

Directions

1. Bring water and 1 teaspoon salt to full boil in 3-quart saucepan and add potatoes.
2. Cook over high heat for 15 to 20 min. or until potatoes are fork tender.
3. Drain and rinse with cold water.
4. Cool slightly and cut into small wedges.
5. In a large bowl, add cooked potatoes, green onions, 1/2 cup chopped walnuts, 1/4 cup parsley and blue cheese.
6. In a small bowl, stir together sour cream, sugar, milk, dry mustard, salt, and pepper.
7. Pour sour cream mixture over potato mixture and toss to coat.
8. Cover and refrigerate at least 2 hours to blend flavors.
9. Garnish with walnut halves and parsley leaves, if desired.

Alan’s Kitchen Tip:
You don’t need to peel the potatoes.