https://1041.grocerywebsite.com/Recipes/Detail/5564/
Yield: 6 servings
| 4 to | 5 | red potatoes, cut into chunks OR 4 cups cooked potatoes | |
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| 1 | cup | sour cream | |
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| 2 | Tablespoons | parsley, minced | |
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| 2 | Tablespoons | white wine vinegar | |
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| 1/2 | teaspoon | celery seed | |
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| 1/4 | teaspoon | salt | |
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| 1/8 | teaspoon | pepper | |
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| 3/4 | cup | (3 oz.) Wisconsin blue cheese, crumbled | |
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| 1/2 | cup | celery, diced | |
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| 1/2 | cup | green onion, slices | |
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| 1/2 | cup | (8 oz. can) water chestnuts, sliced | |
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| 1/2 | cup | chopped fresh spinach | |
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Place potatoes in large saucepan. Cover with water and boil until tender, about 20 minutes. Drain and cool.
Combine sour cream, parsley, vinegar, celery seed, salt and pepper; mix well. Stir in blue cheese.
In large bowl add potatoes, celery, green onion, water chestnuts and spinach. Pour blue cheese mixture over potatoes; toss lightly.
Photo and food styling by Webstop
Please note that some ingredients and brands may not be available in every store.
https://1041.grocerywebsite.com/Recipes/Detail/5564/
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