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Blue Green and Red Potato Salad

Rated as 4.67 out of 5 Stars

"Tangy Potato Salad"
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50 m servings 333
Original recipe yields 10 servings


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  1. Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain and allow to steam dry for a minute or two. Transfer potatoes to a large bowl and allow to cool to room temperature.
  2. Cut potatoes into bite size pieces and return to bowl. Stir in the blue cheese, apples, green onions, and celery. Mix in the sour cream and mayonnaise; season with salt and pepper to taste.

Nutrition Facts

Per Serving: 333 calories; 19 36.7 6.5 20 275 Full nutrition

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Read all reviews 5
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My Mom made this and she used blue cheese dressing instead of the mayo. she said it had more flavor than it did with just the mayo..

Delicious. Cut down the apples, though. Used 1 Gala I had to 4 medium white potatoes. Mixed half mayo and half bleu cheese salad dressing, and added the crumbled cheese to that. Needs quite a bi...

I loved it- and my guests! I never use exact measurements and I never peel anything (potatoes/apples) and it still turned out delicious! I mashed the potatoes with the blue cheese to help mix it...

I made this and really liked it. Next time I will use a little less blue cheese as I thought it was very strong. I will also use a little less apple and a little more potato. I saved a little of...

This was pretty good. I would mix the blue cheese into the dressing though so the blue cheese flavor is more evenly distributed. The apples add a nice crunch and bright flavor to the salad.