Best 11 Celery Black Grape And Blue Cheese Potato Salad Recipes

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Indulge in a symphony of flavors with this extraordinary Celery, Black Grape, and Blue Cheese Potato Salad. This innovative dish is a delightful twist on the classic potato salad, featuring a medley of textures and tastes that will tantalize your palate. Crisp celery, sweet black grapes, and tangy blue cheese create a harmonious balance of flavors, while a creamy dressing binds them together in perfect harmony. With its vibrant colors and irresistible taste, this salad is sure to be the star of your next gathering. This article also offers variations for those with dietary preferences, including a vegan version and additional toppings to customize your salad. Discover the culinary magic of this unique potato salad and elevate your taste buds to new heights.

Here are our top 11 tried and tested recipes!

CELERY AND POTATO SALAD



Celery and Potato Salad image

Provided by Ruth Cousineau

Categories     Salad     Potato     Side     Picnic     Quick & Easy     Backyard BBQ     Dinner     Lunch     Mayonnaise     Celery     Summer     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 8

1 1/2 pound small Yukon Gold potatoes, scrubbed well
4 large eggs
1/4 cup malt vinegar
1/3 cup finely chopped sweet onion
2/3 cup sour cream
1/3 cup mayonnaise
2 tablespoons milk
1 bunch celery, including leaves, cut into 1/2-inch pieces

Steps:

  • Generously cover potatoes and eggs with cold water in a 4-quart pot with 1/2 tablespoon salt and bring to a boil, covered. Uncover and boil 10 minutes.
  • Transfer eggs with a slotted spoon to a bowl of cold water; continue to cook potatoes until tender, 10 to 15 minutes more.
  • While potatoes cook, whisk together vinegar and 1/2 teaspoon salt in a large bowl.
  • Drain potatoes and rinse with cold water until they have cooled to warm. Peel potatoes and cut into 1-inch pieces. Toss with vinegar mixture.
  • Peel eggs and coarsely chop, then add to potatoes along with remaining ingredients and salt and pepper to taste. Toss well.

CELERY SALAD WITH APPLES AND BLUE CHEESE



Celery Salad With Apples and Blue Cheese image

Celery is perhaps at its best in salad: Its flavor is at its brightest and its crunch is unapologetically assertive. Celery root complements the chopped stalks, apples add sweetness and blue cheese - celery's classic cohort - provides punch. Flavorful enough to stand on its own, this salad isn't so striking that it doesn't play well with others. Celery salad makes a welcome addition to the Thanksgiving table, particularly since the crunchy salad ingredients are strong enough to stay sturdy if refrigerated overnight.

Provided by Alexa Weibel

Categories     dinner, easy, quick, weeknight, salads and dressings, vegetables, main course, side dish

Time 20m

Yield 8 servings

Number Of Ingredients 12

5 tablespoons extra-virgin olive oil
1/4 cup finely chopped shallot
4 teaspoons coarse mustard
1 teaspoon finely grated fresh lemon zest, plus 4 teaspoons lemon juice (from 1 lemon)
1 teaspoon granulated sugar
Kosher salt and freshly ground black pepper
1 head celery, trimmed, stalks peeled and thinly sliced on the diagonal, leaves reserved
2 tart red apples, such as Pink Lady
1 small celery root (about 12 ounces)
1 packed cup fresh parsley leaves, plus more for garnish
1/2 cup coarsely chopped roasted, salted almonds
1 cup crumbled bold, creamy but firm blue cheese (4 to 5 ounces)

Steps:

  • Prepare the vinaigrette: In a large bowl, whisk together the olive oil, shallot, mustard, lemon zest and juice, and sugar; season to taste with salt and pepper. Add the sliced celery and toss to coat.
  • Core the apples, then slice them lengthwise into very thin wedges using a knife or mandoline. Add to the sliced celery and toss to coat. Peel or slice off the outer skin and layers of the celery root until no brown skin remains. Cut the celery root in half lengthwise, then slice into very thin half-moons using a knife or a mandoline. Add to the celery and apple mixture and toss to coat. (The salad will hold up fairly well refrigerated for 1 to 2 hours - or even overnight - from this point.)
  • Just before serving, add the parsley, almonds and half the cheese, and toss to combine; season to taste with salt and pepper.
  • Transfer to a shallow serving bowl or platter; top with the remaining cheese, the reserved celery leaves and fresh parsley leaves. Serve immediately.

BLUE CHEESE POTATO SALAD



Blue Cheese Potato Salad image

Make and share this Blue Cheese Potato Salad recipe from Food.com.

Provided by evelynathens

Categories     Potato

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

2 lbs potatoes
1/4 cup dry white wine
2/3 cup mayonnaise
2/3 cup sour cream
1 1/2 tablespoons Dijon mustard
1 tablespoon cider vinegar
4 ounces blue cheese, crumbled
3 green onions, minced
2/3 cup chopped celery

Steps:

  • Boil or steam potatoes until tender; drain; cool slightly.
  • Peel and cut into 1 inch pieces.
  • Transfer to large bowl.
  • Add wine, season and toss to coat.
  • Cool.
  • Combine all remaining ingredients, adjust seasoning; mix with potatoes.
  • (can be prepared 1 day ahead, chilled. Let stand 30 minutes before serving).

CELERY BLACK GRAPE AND BLUE CHEESE POTATO SALAD



Celery Black Grape and Blue Cheese Potato Salad image

This combination is genius and works incredibly well if I do say so myself! Every element of the dish complements the next. One of those things I make sometimes and live off it for days! Crunchy big chunks of refreshing celery set in blue cheese dressing with the sweetness of black grapes to offset both. The potatoes are a great foil to this and prevent it from being too rich. A great dish to serve at buffets or pot luck dinners Its a cheeseboard lovers dream and looks colourful and presentable too

Provided by robd16

Categories     Potato

Time 30m

Yield 8-12 serving(s)

Number Of Ingredients 7

2 lbs salad potatoes (I prefer a waxy variety like Charlotte)
8 large celery ribs, washed and cut into large diagonal chunks
500 g seedless black grapes (A large bunch of the best and darkest available)
150 g danish blue cheese, crumbled (approx)
400 ml approx Greek yogurt (Can use half mayo or low fat either)
plenty fresh ground black pepper
salt

Steps:

  • Boil the potatoes in plenty of salted water for 15 minutes or until tender.
  • Whilst still hot, mix with the yoghurt and cheese and allow to more or less cool.
  • Add the celery chunks and grapes along with plenty of black pepper and mix thoroughly.
  • Transfer to a clean bowl, cover and refrigerate for at least 2 hours.
  • Remove from the fridge 30 minutes before serving, mixing in any water that may have separated or adding more yoghurt or mayo if the dressing has been sucked up by the potatoes.

CELERY BLUE CHEESE SALAD



Celery Blue Cheese Salad image

Provided by Dave Lieberman

Time 10m

Yield 2 to 3 servings

Number Of Ingredients 7

3 tablespoons crumbled Danish blue cheese, room temperature
2 tablespoons mayonnaise
1/3 cup sour cream
2 tablespoons white vinegar
1/2 teaspoon kosher salt
10 grinds black pepper
1/2 head celery, with leaves

Steps:

  • In a medium mixing bowl, whisk together the blue cheese, mayonnaise, sour cream, vinegar, salt, and pepper until well combined.
  • Pick the celery leaves and set aside. Thinly slice the celery stalks on the bias and add both the celery and the leaves to the dressing and toss to coat. Serve immediately.

BLUE CHEESE POTATO SALAD



Blue Cheese Potato Salad image

I can imagine this served with a char-grilled steak topped with garlic butter. This was cut out of a 1990 Bon Appetit. Well better late than never, I have Sundays dinner menu to drool over!

Provided by Lorac

Categories     Cheese

Time 40m

Yield 12 serving(s)

Number Of Ingredients 10

5 lbs new potatoes
1/2 cup dry white wine
salt & freshly ground black pepper
1 1/4 cups mayonnaise
1 1/4 cups sour cream
2 1/2 tablespoons Dijon mustard
2 1/2 tablespoons cider vinegar
1/2 lb crumbled blue cheese
6 green onions, chopped
1 1/2 cups chopped celery

Steps:

  • Boil or steam potatoes until tender, peel and cut into 1 inch cubes.
  • In a large bowl toss the still warm potatoes with wine, salt and pepper.
  • Combine remaining ingredients and mix with potatoes.

Nutrition Facts : Calories 273.9, Fat 10.5, SaturatedFat 6.4, Cholesterol 26.7, Sodium 342.1, Carbohydrate 35.6, Fiber 4.7, Sugar 3, Protein 8.7

BACON BLUE CHEESE POTATO SALAD



Bacon Blue Cheese Potato Salad image

I'm not crazy about potato salad, but this one is definitely the exception. It's creamy and the flavor is wonderful. I got the recipe from my friend Devon, who got it from somebody else. Don't be put off by the blue cheese - the flavor is not overwhelming at all. I didn't know it had blue cheese until I asked for the recipe.

Provided by jaynine

Categories     Potato

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 9

2 1/2 lbs red potatoes, cut into eighths
5 slices bacon
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
4 green onions, chopped
3 ounces blue cheese, crumbled (about 3/4 cup)

Steps:

  • Boil potatoes until tender.
  • Cook bacon until crisp, and cut into one inch pieces.
  • In a bowl, combine mayonnaise, sour cream, vinegar, salt and pepper.
  • Fold in green onions, cheese, potatoes and bacon.
  • Can be served immediately or refrigerate until ready to serve.

BLUE CHEESE POTATO SALAD



Blue Cheese Potato Salad image

This is a potato salad you should not pass up! I made this quite a few time recently, it has quickly become a favorite in my house. There is cooling time and about 5 hours chilling time total for this salad, so plan ahead, or even better prepare a day in advance and chill the salad overnight! Prep time includes chilling time.

Provided by Kittencalrecipezazz

Categories     Potato

Time 6h

Yield 8-10 serving(s)

Number Of Ingredients 11

6 lbs red potatoes
1/2 cup dry white wine (use white wine, NOT white wine vinegar!)
salt and black pepper
1/2 teaspoon garlic powder (can use more)
1 1/4 cups mayonnaise (do not use salad dressing)
1 1/4 cups sour cream
2 tablespoons Dijon mustard
2 1/2 tablespoons cider vinegar
1/4 lb blue cheese, crumbled (or to taste, can use more)
6 green onions, chopped
2 celery ribs, finely chopped

Steps:

  • Cook the potatoes in a large pot of boiling salted water until fork-tender; drain and cool to room temperature or cover and chill until ready to dice.
  • When potatoes are cool, dice into about 1-inch pieces and transfer to a large bowl; carefully toss with white wine, salt and, pepper, then add in chopped green onions and chopped celery, toss again, cover and chill for 1 hour (or more).
  • In a bowl combine mayo, sour cream, garlic powder, Dijon mustard, cider vinegar and blue cheese, then add to the potato mixture; toss to coat, cover and chill for a minimum of 4 hours (overnight is better!).
  • If possible remove the potato salad from the fridge 30 minutes before serving.
  • Delicious!

Nutrition Facts : Calories 536.5, Fat 24.5, SaturatedFat 9.2, Cholesterol 36, Sodium 551.1, Carbohydrate 66.8, Fiber 6.4, Sugar 6.6, Protein 11.4

CELERY AND BLUE CHEESE SALAD



Celery and Blue Cheese Salad image

I have been craving the cool crispiness of fresh celery. Now teamed with creamy chunks of tangy blue cheese, it's so simple and so pleasing. Serve with rice pilaf or polenta cutlets. Adapted from Moosewood Restaurant New Classics cookbook. Enjoy! Recomended cheeses are Maytag, mellow Danish, and Buttermilk Blue.

Provided by Sharon123

Categories     Vegetable

Time 10m

Yield 6-8

Number Of Ingredients 5

8 -10 celery ribs, cleaned
3/4 cup blue cheese, crumbled (about 3 oz. cheese)
1/4 teaspoon sea salt
black pepper, coarsely ground
1 tablespoon extra virgin olive oil

Steps:

  • Cut the celery crosswise into 1/2" thick pieces to make 4 cups sliced.
  • Place it in a pretty bowl and sprinkle in crumbled blue cheese.
  • Add the salt, pepper, and olive oil and toss well.
  • Serve chilled. Enjoy!

Nutrition Facts : Calories 88, Fat 7.2, SaturatedFat 3.5, Cholesterol 12.7, Sodium 375, Carbohydrate 2, Fiber 0.8, Sugar 1.1, Protein 4

HERBED CELERY-POTATO SALAD



Herbed Celery-Potato Salad image

No cloying mayonnaise for our outdoor-friendly potato salad. Just apple-cider vinegar, olive oil, and plenty of fresh parsley and basil.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 1h5m

Number Of Ingredients 7

1 1/2 pounds peewee potatoes, scrubbed
Kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil
5 teaspoons apple-cider vinegar
1 1/2 cups mixed fresh herbs, such as flat-leaf parsley and basil, chopped
2 scallions, chopped
1 stalk celery, finely diced (1/4 cup)

Steps:

  • In a medium saucepan, cover potatoes with 2 inches of cold water. Bring to a boil over high heat and season generously with salt; cook until potatoes are tender when pierced with a knife, 10 to 12 minutes. Drain. When potatoes are cool enough to handle, halve and transfer to a large bowl. Add oil, vinegar, herbs, scallions, and celery. Toss to combine; season with salt and pepper. Serve warm, room temperature, or chilled.

BLUE CHEESE POTATO SALAD



Blue Cheese Potato Salad image

Categories     Salad     Cheese     Mustard     Potato     Mayonnaise     Blue Cheese     Summer     Chill     Sour Cream     Bon Appétit

Yield Serves 12

Number Of Ingredients 10

5 pounds red new potatoes
1/2 cup dry white wine
Salt and freshly ground pepper
1 1/4 cups mayonnaise
1 1/4 cups sour cream
2 1/2 tablespoons Dijon mustard
2 1/2 tablespoons cider vinegar
1/2 pound blue cheese, crumbled
5 green onions, minced
1 1/2 cups chopped celery

Steps:

  • Place potatoes in large pot. Cover with cold water. Boil until tender. Drain. Cool slightly. Peel potatoes. Cut into 1-inch pieces. Transfer to large bowl. Add wine, season with salt and pepper and toss to coat. Cool.
  • Combine all remaining ingredients. Mix with potatoes. Adjust seasoning. (Can be prepared 1 day ahead. Cover and refrigerate. Let stand 30 minutes at room temperature before serving.)

Tips:

  • For the best flavor, use fresh, crispy celery and black grapes. If the grapes are too soft, they will break down in the salad and make it mushy.
  • If you don't have blue cheese, you can substitute another type of cheese, such as feta or goat cheese. However, blue cheese gives the salad a unique flavor that is hard to replicate with other cheeses.
  • If you are serving the salad to people who are not fans of blue cheese, you can omit it altogether or serve it on the side. The salad will still be delicious without it.
  • This salad is best served fresh. However, you can store it in the refrigerator for up to 2 days. Just be sure to bring it to room temperature before serving.

Conclusion:

This celery, black grape, and blue cheese potato salad is a delicious and refreshing side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a new potato salad recipe, give this one a try. You won't be disappointed!

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