Recipe - New Generation Potato Salad
Categories: Salads, Potatoes, Low-cal, New Generation Potato Salad
3 pound Redskinned potatoes
One half cup Thinly cut or sliced up green onions
Three fourths teaspoon Garlic salt; divided
One fourth teaspoon Fresh ground black pepper
1 cup Plain lowfat yogurt
2 tablespoon Buttermilk
1 cup (4 oz) crumbled blue cheese
Cut potatoes into onehalfinch pieces. Cook in boiling water to cover
1520 minutes or until tender; drain. Combine potatoes, onions, onehalf
teaspoon garlic salt and the pepper. Toss gently to combine. Stir together
yogurt, buttermilk, blue cheese and remaining onequarter 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
New Generation Potato Salad recipe makes 6 Servings
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