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Ingredients Jump to Instructions ↓

  1. 2 1/2 pounds Cubed unpeeled round red potato; (8 cups)

  2. cup Diced purple onion

  3. cup Diced celery

  4. cup Chopped fresh chives

  5. cup Nonfat sour cream alternative

  6. cup Nonfat buttermilk

  7. teaspoon Salt

  8. teaspoon Ground pepper

  9. 1 1/2 teaspoon Cider vinegar

  10. 2 ounces Crumbled blue cheese; (1/2 cup)

Instructions Jump to Ingredients ↑

  1. Place potato in a Dutch oven; cover with water, and bring to a boil.

  2. Cook 8 minutes or until tender. Drain and place in a large bowl. Add onion, celery, and chives; toss gently.

  3. Combine sour cream and next 4 ingredients; stir well. Stir in cheese.

  4. Pour over potato mixture; toss gently to coat. Cover and chill.

  5. Yield: 8 servings (serving size: 1 cup).

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

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