Bottled blue cheese dressing makes a tangy topper for this 30-minute chunky potato and green bean salad recipe.

Source: Family Circle
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Ingredients

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Directions

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  • Bring a large pot of salted water to a boil. Scrub potatoes and add to pot; if potatoes are not uniform in size, add largest first then smaller ones, waiting a few minutes between additions. Cook about 20 minutes or until tip of knife can be inserted easily into center of potatoes. Drain and rinse under cool water.

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  • While potatoes are cooking, bring a pot of salted water to a boil; add green beans. Cook 5 minutes or until crisp-tender. Drain; rinse under cool water.

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  • In a large bowl, stir cream cheese, dressing, mayonnaise, salt and pepper; mix well. When potatoes are cool enough to handle, peel, if desired, and cut into cubes. Stir into mayonnaise mixture along with drained green beans, onion and garlic. Refrigerate until ready to serve. Garnish with chives or dill, if desired.

Nutrition Facts

274 calories; total fat 12g; saturated fat 3g; cholesterol 14mg; sodium 660mg; carbohydrates 37g; fiber 6g; protein 6g.

Reviews (1)

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5.0 stars
05/22/2020
My family’s favorite blue cheese potato salad recipe and it’s hard to find on the internet if you lose it (I’ve misplaced a few times) We use the asparagus and make sure to leave it crunchy ...... We also add some Gorgonzola crumbles on top. When I make This recipe I have to get my share or its gone! Friends and family always want the secret too!