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New Generation Potato Salad

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    Source: www.cookingrecipes4u.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 3 lb Red-skinned potatoes

    2. 1/2 c Thinly sliced green onions

    3. 3/4 ts Garlic salt; divided

    4. 1/4 ts Fresh ground black pepper

    5. 1 c Plain low-fat yogurt

    6. 2 tb Buttermilk

    7. 1 c (4 oz) crumbled blue cheese Cut potatoes into one-half-inch pieces. Cook in boiling water to cover

    8. 15-20 minutes or until tender; drain. Combine potatoes, onions, one-half

    Instructions Jump to Ingredients ↑

    1. 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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