| 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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