Wisconsin True Blue Potato Salad
Courtesy of Wisconsin Milk Marketing Board 8 Servings • 15 Min. Prep Time| Ingredients |
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| 1 1/4 c. sour cream |
| 2 Tbsp. parsley, minced |
| 2 Tbsp. tarragon white wine vinegar* |
| 1/2 tsp. celery seed |
| 1/2 tsp. salt |
| 1/8 tsp. pepper |
| 3/4 c. (3 oz.) Wisconsin Blue cheese, crumbled |
| 4 c. (1-1/2 lb.) cooked red, white and blue potatoes, cubed** |
| 1/2 c. celery, diced |
| 1/2 c. green onion slices |
| 1/2 c. water chestnuts, sliced |
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| *Can be substituted with 2 Tbsp. white wine vinegar mixed with 1/8 tsp. dried tarragon leaves. |
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| **Recipe can also be made with all red or yellow potatoes. |
Directions:
1. Combine sour cream, parsley, vinegar and seasonings; mix well. Stir in Blue cheese.
2. Combine potatoes, celery, green onions and water chestnuts in a bowl. Add sour cream mixture and toss lightly.
