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.


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