New generation potato salad

10 servings

Ingredients

Quantity Ingredient
3 pounds Red-skinned potatoes
½ cup Thinly sliced green onions
¾ teaspoon Garlic salt; divided
¼ teaspoon Fresh ground black pepper
1 cup Plain low-fat yogurt
2 tablespoons Buttermilk
1 cup (4 oz) crumbled blue cheese

Directions

Cut potatoes into one-half-inch pieces. Cook in boiling water to cover 15-20 minutes or until tender; drain. Combine potatoes, onions, one-half teaspoon garlic salt and the pepper. Toss gently to combine.

Stir together yogurt, buttermilk, blue cheese and remaining one-quarter teaspoon garlic salt. Add to potatoes; toss gently to coat. Cover and chill at least 2 hours. Serves 10.

Nutritional analysis per serving: Calories 166; protein 7 grams; fat 4 grams; carbohydrate 27 grams; calcium 21 milligrams.

From Dairy Council Inc. Christie Aspegren, September 93 Round Robin.

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