Low-fat Blue Cheese Potato Salad
You won't miss the fat! Dreamy, creamy and delicious. I used
an on-line service to calculate the nutrition for this recipe and it came
out to (per serving) 236 calories, 2.5 grams fat, 7 mg cholesterol, 48 grams
carbohydrates and 4 grams of fiber!
And you didn't hear it from me, but I bet a bit of crumbled bacon would be a
nice addition.
SALAD:
1.5 pounds baby red potatoes
3 stems green onion, sliced very, very thin (green parts only)
DRESSING:
6 oz container fat-free plain Greek yogurt
¼ cup low-fat buttermilk
1.5 ounces blue cheese, crumbled
½ teaspoon Kosher salt
½ teaspoon black pepper (or to taste)
Boil potatoes (do not peel) in lightly salted water until just tender, about
15 minutes. Drain and place on a plate to cool. Slice the green onion,
reserving 1 Tablespoon for garnish.
Whisk the yogurt, buttermilk, blue cheese, salt & pepper together in a small
bowl. Set aside.
When potatoes are cool enough to handle, slice (if disks are more than
bite-sized, cut in half). Place potatoes in a serving bowl, add green onions
and pour dressing over all. Stir well to coat completely. Garnish with
reserved sliced green onion.
Serves 6.
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