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
2 -1/2 lbs. red,
white and purple potatoes cubed (about 2
small of each color)
1/2 cup purple onion,
1/2 cup celery,
1/4 cup fresh chives,
3/4 cup nonfat sour
1/3 cup reduced fat
1-1/2 teaspoons apple
salt and pepper
2 oz. crumbled blue
potatoes in large pot and cover with water.
to a boil and cook for 8 minutes or until tender.
potatoes in a large bowl and add the onion, celery
and chives. Toss gently.
sour cream, buttermilk, vinegar. Stir well. Stir in
over potato mixture. Toss gently to coat.
and chill for at least one hour.