New Generation Potato Salad
Yield
10 servingsPrep
30 minCook
20 minReady
180 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
red skinned potatoes
|
|
| ½ | cup |
scallions, spring or green onions
thinly sliced |
|
| ¾ | teaspoon |
garlic salt
divided |
|
| ¼ | teaspoon |
black pepper
fresh, ground |
|
| 1 | cup |
yogurt, low-fat
|
|
| 2 | tablespoons |
buttermilk
|
|
| 1 | cup |
blue cheese
(4 oz) crumbled |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
red skinned potatoes
|
|
| 118 | ml |
scallions, spring or green onions
thinly sliced |
|
| 3.8 | ml |
garlic salt
divided |
|
| 1.3 | ml |
black pepper
fresh, ground |
|
| 237 | ml |
yogurt, low-fat
|
|
| 3E+1 | ml |
buttermilk
|
|
| 237 | ml |
blue cheese
(4 oz) crumbled |
|
Directions
Cut potatoes into one-half-inch pieces.
Cook in boiling water to cover 15 to 20 minutes or until tender; drain.
Combine potatoes, onions, one-half 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.
