Bleu Cheese-And-Chive Potato Salad

Title:
Bleu Cheese-And-Chive Potato Salad

Yield:
8 Servings

Categories:
Potatoes,
Salads,
Low-Fat




Ingredients:





     8 c  Red potatoes; unpeeled,


          -cube, about 2-1/2 pounds


   1/2 c  Purple onions, diced


   1/2 c  Diced celery


   1/4 c  Fresh chives, chopped


   3/4 c  Sour cream, fat-free


   1/3 c  Buttermilk, nonfat


   1/4 ts Salt


   1/2 ts Ground pepper


 1 1/2 ts Cider vinegar


   1/2 c  Bleu cheese, crumbled






 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 
on


 Jun 11, 1997