The crumbled blue cheese gives this potato salad a sophisticated flavor and overcomes the blahs you usually get with low-fat potato salad. The multicolored potatoes make it festive enough for the fourth of July--and an impressive eye-catcher year round. 6-8 servings.

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

Place potatoes in large pot and cover with water.

Bring to a boil and cook for 8 minutes or until tender. Drain.

Place potatoes in a large bowl and add the onion, celery and chives. Toss gently.

Combine sour cream, buttermilk, vinegar. Stir well. Stir in blue cheese.

Pour over potato mixture. Toss gently to coat.

Cover and chill for at least one hour.