Red, White & Blue-Cheese Potato Salad
The flavors in this creamy, tangy potato salad were inspired by Buffalo chicken wings (well, the accompaniments anyway, not the chicken itself). The dressing is made with blue cheese and hot sauce, and the salad has sliced celery.
  • 3 large eggs
  • 1-1/2 pounds red-skinned potatoes, cut into 1/2-inch chunks
  • 1 pound white boiling potatoes, cut into 1/2-inch chunks
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1/2 cup reduced-fat sour cream
  • 2 ounces blue cheese
  • 1 tablespoon hot pepper sauce
  • 3/4 teaspoon salt
  • 2 celery stalks, halved lengthwise and thinly sliced
  • 2 cups halved cherry tomatoes

1. In small saucepan, combine eggs and cold water to cover; bring to a boil over medium heat. Boil 2 minutes. Remove from heat, cover and let stand 17 minutes. Drain and run under cold water. Peel and separate egg whites from yolks. Coarsely chop the egg whites.

2. Meanwhile, in large pot, combine potatoes and cold water to cover by 2 inches. Bring to a boil, reduce to a simmer, and cook 15 minutes or until potatoes are tender. Drain, reserving 2/3 cup of the cooking liquid.

3. In food processor, puree egg yolks, olive oil, and lemon juice until well combined. Add reserved potato cooking liquid, sour cream, blue cheese, hot pepper sauce, and salt. Puree until smooth.

4. Transfer dressing to large bowl. Add egg whites, potatoes, celery, and cherry tomatoes and toss to combine.

Nutritional Information
Per serving: 241 calories, 8.9g total fat, 3.4g saturated fat, 3.8g monounsaturated fat, 0.8g polyunsaturated fat, 3.4g dietary fiber, 8g protein, 33g carbohydrate, 90mg cholesterol, 370mg sodium.
Good source of: fiber, magnesium, niacin, potassium, riboflavin, selenium, thiamin, vitamin B6, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

Prep Time