Celery, Black Grape, and Blue Cheese Potato Salad

  • 2 lbs. of salad potatoes
  • 8 large celery ribs that need to be washed and diced into chunks
  • 1 lb. of seedless black grapes
  • 5oz of Danish blue cheese that is crumbled
  • 12oz of Green yogurt
  • Freshly Ground Black Pepper
  • Salt
  1. Boil the potatoes in salted water for around 15 minutes or until tender.
  2. Mix the yogurt and blue cheese in while they are still hot.
  3. Add the celery chunks next.
  4. Then add the grapes accompanied with black pepper.
  5. Mix thoroughly
  6. Transfer this to a clean bowl and let it refrigerate for around 2 hours.
  7. Finally, remove from the refrigerator at least 30 minutes before serving and mix it up one last time.
  8. Eat up and enjoy!

Cooking With Crevolyn
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