Title: Blue Cheese-And-Chive Potato Salad
Categories: Salad
Yield: 8 Servings

2 1/2	lb	Cubed unpeeled round red potato, (8
		Ups)
		Cups)
1/2	c	Diced purple onion
1/2	c	Diced celery
1/4	c	Chopped fresh chives
3/4	c	Nonfat sour cream alternative
1/3	c	Nonfat buttermilk
1/4	ts	Salt
1/2	ts	Ground pepper
1 1/2	ts	Cider vinegar
2	oz	Crumbled blue cheese, (1/2 cup)

Place potato in a Dutch oven; cover with water, and bring to a boil. Cook 8 minutes or until tender. Drain and place in a large bowl. Add onion, celery, and chives; toss gently.

Combine sour cream and next 4 ingredients; stir well. Stir in cheese. Pour over potato mixture; toss gently to coat. Cover and chill. Yield: 8 servings (serving size: 1 cup). Recipe by: Cooking Light, May 1994, page 92

By nancee on 6 Fe, b 97.

previous

next