Blue Cheese Potato Salad

Loaded with flavor and just a fraction of the fat, this is a favorite go-to healthy potato salad recipe.  Perfect for a picnic or a cookout because it doesn’t contain any mayonnaise that could spoil in the heat.  Of course, it also doesn’t have the added fat that mayonnaise-based potato salads have.

Yield: 16 (1/2-cup servings)
83 (18.4% fat)    Fat: 1.7 g     WW Points: 2 pts


  • 2 3/4 pounds small new potatoes
  • 14 cherry tomatoes, halved
  • 2 ounces crumbled blue cheese
  • 2 tablespoons chopped green onions
  • 2 tablespoons balsamic vinegar or white wine vinegar
  • 2 teaspoons extra-virgin olive oil
  • 2 teaspoons Dijon mustard
  • 1/8 teaspoon ground white pepper
  • 2 tablespoons chopped fresh parsley


  1. Cook potatoes in boiling water (enough to cover potatoes) 12 to 15 minutes or until tender; drain and cool.
  2. Cut potatoes into 1/4-inch thick slices.
  3. Combine potatoes and the next 3 ingredients in a large bowl; set aside.
  4. Combine vinegar and the next 3 ingredients in a small jar; cover tightly, and shake vigorously.
  5. Pour the vinegar mixture over the potato mixture and toss gently.
  6. Sprinkle with parsley.
  7. Cover and chill for at least 2 hours.