gluten-free | egg-free
+ red potatoes + red onion + celery + fresh chives + sour cream + whole milk + apple cider vinegar + salt & pepper + crumbled blue cheese
Combine sour cream, milk, vinegar, salt and pepper in a bowl. Stir in the blue cheese crumbles.
Boil potatoes for 8-10 minutes. Drain and place in large bowl. Add the onion, celery, and chives.
Pour the dressing over the potato mixture. Toss gently to coat. Cover and chill until ready to serve.
Make this potato salad recipe up to 2 days before serving!
Add additional blue cheese crumbles and fresh chives right before serving, if desired.
This twist on classic potato salad relies on sour cream for a creamy and tangy dressing making it a no-mayo potato salad. The blue cheese adds more flavor to each bite!
The perfect summertime potato salad!