Bleu cheese-and-chive potato salad

8 Servings

Ingredients

Quantity Ingredient
8 cups Red potatoes; unpeeled, cube, about 2-1/2 pounds
½ cup Purple onions, diced
½ cup Diced celery
¼ cup Fresh chives, chopped
¾ cup Sour cream, fat-free
⅓ cup Buttermilk, nonfat
¼ teaspoon Salt
½ teaspoon Ground pepper
1½ teaspoon Cider vinegar
½ cup Bleu cheese, crumbled

Directions

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

Posted to MC-Recipe Digest V1 #643 by Nancy Berry <nlberry@...> on Jun 11, 1997

Related recipes