Blue Cheese-and-chive Potato Salad

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Blue Cheese-and-chive Potato Salad

salads, vegetables, snacks, entrees

2 1/2 lb 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 oz crumbled blue cheese; (1/2 cup)

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. Yield: 8 servings (serving size: 1 cup). Nutr. Assoc. : 4716 4661 0 0 5042 4938 0 0 0 0