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New Generation Potato Salad

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YIELD

10 servings

PREP

30 min

COOK

20 min

READY

180 min

Ingredients

3 1.4
½ 118
CUP ML SCALLIONS, SPRING OR GREEN ONIONS
thinly sliced
¾ 3.8
TEASPOON ML GARLIC SALT
divided
¼ 1.3
TEASPOON ML BLACK PEPPER
fresh, ground
1 237
2 3E+1
TABLESPOONS ML BUTTERMILK
1 237
CUP 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 182g (6.4 oz)
Amount per Serving
Calories 172 23% from fat
 % Daily Value *
Total Fat 4g 7%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 12mg 4%
Sodium 229mg 10%
Total Carbohydrate 9g 9%
Dietary Fiber 5g 19%
Sugars g
Protein 17g
Vitamin A 3% Vitamin C 14%
Calcium 18% Iron 47%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Good source of fiber
 

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