Midwinter Potato Salad

By Hklbrries

Standard fare for warm-season picnics, potato salad is just as welcome in winter. Red-skinned apples add color and juicy crispness to this salad dressed with savory blue cheese.

Ingredients

• 2 1/2 pounds thin-skinned potatoes
• 3/4 cup mayonnaise
• 3/4 cup sour cream
• 4 ounces (about 1 cup) blue-veined cheese, crumbled
• 1 tsp salt
• 1/2 tsp dry basil
• 1/4 tsp pepper
• 2 large red-skinned apples
• 1/4 cup lemon juice
• 1 cup thinly sliced celery
• 1/2 cup coarsely chopped walnuts

Details

Servings 6

Preparation

Step 1

Scrub potatoes (do not peel). Place in a 3-quart pan with about 1 inch water. Cover and boil gently until potatoes are just tender when pierced (about 30 minutes); drain well and set aside.

In a medium-size bowl, combine mayonnaise, sour cream, cheese, salt, basil and pepper; stir until well blended.

Core and dice apples (do not peel). Place in a large salad bowl; sprinkle with lemon juice and mix to coat cut edges. Peel potatoes, if desired, and dice. Add to apples along with celery. Pour dressing over salad and mix lightly until well coated. Cover and refrigerate for at least 3 hours or until next day.

Just before serving, sprinkle salad with walnuts.