Blue cheese-and-chive potato salad

8 Servings

Ingredients

Quantity Ingredient
2½ pounds Cubed unpeeled round red potato; (8 cups)
½ cup Diced purple onion
½ cup Diced celery
¼ cup Chopped fresh chives
¾ cup Nonfat sour cream alternative
⅓ cup Nonfat buttermilk
¼ teaspoon Salt
½ teaspoon Ground pepper
1½ teaspoon Cider vinegar
2 ounces Crumbled blue cheese; (1/2 cup)

Directions

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).

Nutr. Assoc. : 4716 4661 0 0 5042 4938 0 0 0 0

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