Erika’s Blue Cheese Walnut Potato Salad

Erika’s Blue Cheese Walnut Potato Salad

I know, I know… everyone has “their Mom’s” way of making potato salad and nothing could be better than that.


But why not try a different version? Something that may not be “better,” but still delicious in its own way?

I’ve had versions of potato salad that were so good, it pissed me off because I know that I’d not only never get my hands on that recipe… but I’d probably never be able to eat it again. That’s okay.. because I have something close to 8 different recipes for potato salad that are all awesome in their own right… and they allow me to enjoy both my fruits, veggies, nuts and – gasp! – potatoes.

5 medium sized potatoes

1/4 cup vinegar

1 cup fage 0% fat yogurt

3 tbsp red wine vinegar

2tsp rosemary

1/3 tsp sea salt

1/3 tsp black pepper

1/3 cup celery

1/4 cup red onion

1 whole granny smith apple

1 1/2 cups walnuts

1 cup blue cheese

1/3 cup raisins

Grab a large pot and boil some water. It’ll need to be enough to cover your potatoes. Take your potatoes and chop them up into chunks no larger than an inch on any side, and toss them into the pot. Let it boil for approximately 25 minutes.

While that’s going, chop your celery, red onion and apple into chunks. Crush your walnuts so that they’re in smaller pieces. Toss your chopped celery, red onion, apple, walnuts, raisins and blue cheese in a large bowl that should also be able to accommodate your potatoes as well as the rest of your ingredients.

When your potatoes are done cooking, they’ll be able to be speared with a fork, but not crumble at the touch. Pour them out of the water and toss them in the vinegar. Let them cool down (you can refridgerate them – I didn’t.) After they cool, pour them on top of the ingredients in the large bowl, and stir lightly to blend everything together.

In a side dish, blend your yogurt, red wine vinegar, pepper, salt and rosemary together quickly, and pour it all over the top of your potato salad in spoonfuls, stirring your salad inbetween spoonfuls. You might find that you need less dressing… or more. Totally up to you.

It’s that easy!

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By | 2017-06-10T11:20:55+00:00 January 27th, 2015|From Erika's Kitchen|1 Comment

About the Author:

The proud leader of the #bgg2wlarmy, Erika Nicole Kendall writes food and fitness, body image and beauty, and more here at #bgg2wl. After losing over 150lbs, Kendall became a personal trainer certified in fitness nutrition, women's fitness, and weight loss by the National Academy of Sports Medicine. She is also certified in sports nutrition by Precision Nutrition. She now lives in New York with her husband and children, and is working on her 6th and 7th certifications because she likes having alphabet soup at the end of her name.

One Comment

  1. Rhonda Billings March 28, 2011 at 4:32 PM - Reply

    I’m going to try this recipe soon. I love the traditional potato salad with the mayonnaise, eggs…but this sounds like it will be delicious as an alternative sometimes.

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