Blue Cheese Potato Salad with Chives


  • 2 lbs potatoes, cut into chunks
  • ½ cup finely diced red onion
  • ½ cup diced celery
  • ¼ cup chopped fresh chives (plus more for garnish)
  • ¾ cup full-fat sour cream
  • 2 Tbsp whole milk
  • 2 tsp apple cider vinegar
  • ½ teaspoon fine salt
  • ¼ teaspoon black pepper
  • ½ cup (2 ounces) crumbled blue cheese (plus more for garnish)


  1. Place the cubed potatoes in a large saucepan. Cover potatoes with water and bring to a boil.
  2. Cook in boiling water until fork tender, 8-10 minutes. Drain and place potatoes in a large bowl. Add onion, celery, and chives; toss gently to combine.
  3. Meanwhile, to make the dressing, combine sour cream, milk, vinegar, salt, and pepper. Stir in blue cheese crumbles.
  4. Pour dressing over potato mixture; toss gently to coat. Cover and chill until ready to serve. Can be made 1-2 days in advance and stored in the refrigerator. Store leftovers in the refrigerator up to 2 days.
Source: The Real Food Dietician- tested by Andrea Chavez

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