Blue Green and Red Potato Salad

Ingredients

Contains: egg, milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 10 small red potatoes
• 4 ounces crumbled blue cheese
• 3 large Granny Smith apples - peeled, cored and sliced
• 3 green onions, sliced
• 1/2 cup sliced celery
• 1/2 cup sour cream
• 3/4 cup mayonnaise
• salt and pepper to taste

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Place the whole small red potatoes in a large pot, cover with water, and bring to a boil over high heat. Reduce heat to medium and simmer 15 minutes, until a knife slides easily into the centers.

2. Drain the potatoes and let them cool until warm enough to handle. Cut them into bite-sized pieces, leaving the skins on.

3. Put the peeled, cored and sliced Granny Smith apples in a large bowl with the potatoes so they are mixed together while still warm.

4. In a separate bowl, stir together the sour cream and mayonnaise until smooth. Season with salt and pepper to taste.

5. Add the sliced celery, sliced green onions and crumbled blue cheese to the potato and apple mixture.

6. Pour the dressing over the salad and gently fold everything together until evenly coated. Taste and adjust the salt and pepper.

7. Cover and refrigerate the salad for at least 1 hour so the flavors blend. Stir once more before serving cold.