Blue Cheese Potato Salad Recipe

Serves 4               

• 1 1/2 pounds round red potatoes -- peeled, and cubed (8
• cups)
• 1 teaspoon cider vinegar
• 1/4 cup diced red onion
• 1/4 cup diced celery
• 2 small green onions, chopped fine
• 1/4 cup low-fat sour cream
• 2 tablespoons buttermilk
• salt and pepper -- to taste
• 1 ounce crumbled blue cheese -- (~1/2 cup)

Place potato in a large pot and cover with water. Bring to a boil and
cook potatoes until tender. Drain and place in a large bowl; toss with a
little cider vinegar (about a teaspoon) while warm. Add onion, celery, and
green onions; toss gently. (the vinegar is an important step: it will help
the flavors permeate the potatoes)

Combine sour cream and next 4 ingredients; stir well. Stir in cheese.
Pour over potato mixture; toss gently to coat. Cover and chill overnight.

Per serving: 151 Calories; 3g Total Fat; (14% calories from fat); 5g
Protein; 3g Fiber; 28g Carbohydrate; 7mg Cholesterol; 168mg Sodium
Food Exchanges: 1 1/2 Grain (Starch); 0 Lean Meat; 0 Vegetable; 0
Fruit; 1/2 Fat; 0 Other Carbohydrates

Source: free healthy foods newsletter from www.savingdinner.com / www.stretcher.com