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New generation potato salad
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| Artist: |
_ |
| Categories: |
Potatoes, Salads, Vegetables |
| Yield: |
10 |
| Rating: |
0 |
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Ingredients:
| 3
| lbs | Red-skinned potatoes | | 1/2
| cup | Thinly sliced green onions | | 3/4
| tsp | Garlic salt, divided | | 1/4
| tsp | Fresh ground black pepper | | 1
| cup | Plain low-fat yogurt | | 2
| tbsp | Buttermilk | | 1
| cup | (4 oz) crumbled blue cheese |
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Procedures:
| 1 | Cut potatoes into one-half-inch pieces. | | 2 | Cook in boiling water to cover 15-20 minutes or until tender; drain. | | 3 | Combine potatoes, onions, one-half teaspoon garlic salt and the pepper. | | 4 | Toss gently to combine. | | 5 | Stir together yogurt, buttermilk, blue cheese and remaining one-quarter teaspoon garlic salt. | | 6 | Add to potatoes; toss gently to coat. | | 7 | Cover and chill at least 2 hours. | | 8 | Serves 10. | | 9 | Nutritional analysis per serving: calories 166; protein 7 grams; fat 4 grams; carbohydrate 27 grams; calcium 21 milligrams |
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