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Low-Fat Red, White and Blue Potato Salad

2 -1/2 lbs. red, white and purple potatoes cubed (about 2 small of each color)
1/2 cup purple onion, diced
1/2 cup celery, diced
1/4 cup fresh chives, chopped
3/4 cup nonfat sour cream
1/3 cup reduced fat buttermilk
1-1/2 teaspoons apple cider vinegar
salt and pepper to taste
2 oz. crumbled blue cheese

  1. Place potatoes in large pot and cover with water.
  2. Bring to a boil and cook for 8 minutes or until tender. Drain.
  3. Place potatoes in a large bowl and add the onion, celery and chives. Toss gently.
  4. Combine sour cream, buttermilk, vinegar. Stir well. Stir in blue cheese.
  5. Pour over potato mixture. Toss gently to coat.
  6. Cover and chill for at least one hour.

 

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