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