Blue Cheese-And-Chive Potato Salad |
Course : Potato Salads
Serves: 9 cups |
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Ingredients:
2 1/2 pound Cubed unpeeled round red potato, (8 Cups) |
1/2 Cup Diced purple onion |
1/2 Cup Diced celery |
1/4 Cup Chopped fresh chives |
3/4 Cup Nonfat sour cream alternative |
1/3 Cup Nonfat buttermilk |
1/4 teaspoon Salt |
1/2 teaspoon Ground pepper |
1 1/2 teaspoon Cider vinegar |
2 ounces Crumbled blue cheese, (1/2 cup) |
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Preparation / Directions:
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 well. Stir in cheese. Pour over potato mixture; toss gently to coat. Cover and chill.
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