| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Salads, Potatoes, Low-cal | 10 | Servings | |
INGREDIENTS
| 3 | lb | Red-skinned potatoes |
| 1/2 | c | Thinly sliced green onions |
| 3/4 | ts | Garlic salt; divided |
| 1/4 | ts | Fresh ground black pepper |
| 1 | c | Plain low-fat yogurt |
| 2 | tb | Buttermilk |
| 1 | c | (4 oz) crumbled blue cheese |
INSTRUCTIONS
Cut potatoes into one-half-inch pieces. Cook in boiling water to cover 15-20 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. Nutritional analysis per serving: Calories 166; protein 7 grams; fat 4 grams; carbohydrate 27 grams; calcium 21 milligrams. From Dairy Council Inc. Christie Aspegren, September 93 Round Robin. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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