Red, White and Blue Potato SaladPrintable version of this recipe.
1 cup green onion (chopped, divided)
1 cup sour cream
1/2 cup mayonnaise
1/4 cup white wine vinegar
4 teaspoons Dijon mustard
2 teaspoons sugar
2 teaspoons salt
1 teaspoon pepper
1 pound red potatoes (skin on)
1 pound small White Rose potatoes (skin on)
1 pound small blue potatoes (skin on)
1-1/2 cups blue cheese (crumbled)
2 cups fresh peas (cooked)
To make the dressing whisk 1/2 cup green onions and next 7 ingredients in medium bowl. Cover and chill.
Place all potatoes in large saucepan. Add enough water to cover by 1 inch. Sprinkle with salt. Bring to boil, reduce heat to medium, and boil until tender, 10 to 15 minutes (time will vary depending on size and variety of potatoes). Drain and cool to room temperature.
Cut potatoes into 1/2-inch-thick slices and place in large bowl. Add dressing, peas, and blue cheese; toss gently. Cover and chill at least 2 hours and up to 1 day. Sprinkle potato salad with paprika and remaining 1/2 cup green onions.