Ingredients

The following ingredients have 6 Servings
  • 2 lbs red 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 tablespoons whole milk
  • 2 teaspoons apple cider vinegar
  • ½ teaspoon fine salt
  • ¼ teaspoon black pepper
  • ½ cup (2 ounces) crumbled blue cheese (plus more for garnish)

Instruction

  • Place the cubed potatoes in a large saucepan. Cover potatoes with water, and bring to a boil.
  • 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.
  • Meanwhile, to make the dressing, combine sour cream, milk, vinegar, salt, and pepper. Stir in blue cheese crumbles.
  • 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.