Recipe - Bleu Cheese-And-Chive Potato Salad

8 cup Red potatoes; unpeeled,
cube, about 2One half pounds
One half cup Purple onions, minced
One half cup Diced celery
One fourth cup Fresh chives, chopped
Three fourths cup Sour cream, fatfree
1/3 cup Buttermilk, nonfat
One fourth teaspoon Salt
One half teaspoon Ground pepper
1 One half teaspoon Cider vinegar
One half cup Bleu cheese, crumbled

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 MCRecipe Digest V1 #643 by Nancy Berry nlberry@prodigy.net on
Jun 11, 1997