Walnut and Cheese Potato Salad

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Walnut and Cheese Potato Salad

 

5 cups water

1 teaspoon salt

3 large, 1 1/2 pounds, red potaotes, washed, cut in half

1/2 cup chopped green onions

1/2 cup chopped walnuts

1/4 cup finely chopped fresh parsley

1/4 cup crumbled feta cheese

3/4 cup sour cream

1 tablespoon sugar

3 tablespoons milk

1/2 teaspoon dry mustard

1/2 teaspoon salt

1/4 teaspoon pepper

walnut halves, if desired

fresh parsley leaves, if desired

 

Bring water and 1 teaspoon salt to full boil in 3-quart saucepan, and add

potatoes. Cook over high heat until potatoes are fork tender, about 15 to 20

minutes. Drain, and rinse with cold water. Cool slightly, and cut into small

wedges.

Combine cooked potatoes, green onions, 1/2 cup chopped walnuts, 1/4 cup parsley

and feta in large bowl.

Stir together all remaining ingredients except walnut halves and parsley leaves

in small bowl. Pour over potato mixture, and toss to coat. Cover and refrigerate

at least 2 hours to blend flavors. Garnish with walnut halves and parsley

leaves, if desired.

Note: It is not necessary to peel the potatoes.