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

8	c	Red potatoes; unpeeled --
		Cube
		About 2-1/2 pounds
1/2	c	Purple onions -- diced
1/2	c	Diced celery
1/4	c	Fresh chives -- chopped
3/4	c	Sour cream -- fat-free
1/3	c	Buttermilk -- nonfat
1/4	ts	Salt
1/2	ts	Ground pepper
1 1/2	ts	Cider vinegar
1/2	c	Bleu cheese -- crumbled

Recipe by: Cooking Light Magazine 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 in cheese. Pour over potato mixture; toss gently to coat. Cover and chill.

Yield: 8 servings (serving size: 1 cup).

Source: Cooking Light Magazine - May, 1994 Posted on Prodigy by Dorothy Cross

Recipe By :

From: Nancy Berry Date: 11 Jun 97 Mastercook Recipes (Mailing List) Ä

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