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