Blue Cheese-and-chive Potato Saladentrees, salads, snacks, vegetables 2 1/2 lb cubed unpeeled round red potato; (8 cups) 1/2 cup diced purple onion 1/2 cup diced celery 1/4 cup chopped fresh chives 3/4 cup nonfat sour cream alternative 1/3 cup nonfat buttermilk 1/4 teaspoon salt 1/2 teaspoon ground pepper 1 1/2 teaspoon cider vinegar 2 oz crumbled blue cheese; (1/2 cup) 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 |
