| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Dutch |
Potatoes, Salads, Low-fat |
8 |
Servings |
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 |
INSTRUCTIONS
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 <nlberry@prodigy.net> on
Jun 11, 1997
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