| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Dutch | Low-fat, Potatoes, Salads | 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 | t | Salt |
| 1/2 | t | Ground pepper |
| 1 1/2 | t | 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
A Message from our Provider:
“You’ve never cried alone. Jesus is always there”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 44
Calories From Fat: 38
Total Fat: 4.3g
Cholesterol: 11.2mg
Sodium: 96mg
Potassium: 56.8mg
Carbohydrates: 1g
Fiber: <1g
Sugar: <1g
Protein: <1g