John's Potato Salad
Yield
1 batchPrep
10 minCook
10 minReady
20 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
red skinned potatoes
|
|
| 1 | tablespoon |
celery salt
|
|
| ½ | cup |
scallions, spring or green onions
chopped |
|
| 1 | tablespoon |
black pepper
ground |
|
| 2 | cups |
sour cream
|
|
| ¼ | cup |
blue cheese
crumbled |
|
| 1 | pinch |
celery leaves
dried |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
red skinned potatoes
|
|
| 15 | ml |
celery salt
|
|
| 118 | ml |
scallions, spring or green onions
chopped |
|
| 15 | ml |
black pepper
ground |
|
| 473 | ml |
sour cream
|
|
| 59 | ml |
blue cheese
crumbled |
|
| 1 | pinch |
celery leaves
dried |
* |
Directions
Cook potatoes, then cut into small pieces, leaving skins on.
Combine all ingredients.
Chill before serving.
