New Generation Potato Salad Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
3 lbs: Red-skinned potatoes,
1/2 cup: Thinly sliced green onions,
3/4 tsp: Garlic salt, divided
1/4 tsp: Fresh ground black pepper,
1 cup: Plain low-fat yogurt,
2 tbsp: Buttermilk,
1 cup: , (4 oz) crumbled blue cheese
Directions:
Cut potatoes into one-half-inch pieces. Cook in boiling water to
cover 15-20 minutes or until tender; drain. Combine potatoes, onions,
one-half teaspoon garlic salt and the pepper. Toss gently to combine.
Stir together yogurt, buttermilk, blue cheese and remaining
one-quarter teaspoon garlic salt. Add to potatoes; toss gently to
coat. Cover and chill at least 2 hours. Serves 10.
Nutritional analysis per serving: Calories 166; protein 7 grams; fat 4
grams; carbohydrate 27 grams; calcium 21 milligrams.
From Dairy Council Inc. Christie Aspegren, September
93 Round Robin.
Source from luhu.jp
cover 15-20 minutes or until tender; drain. Combine potatoes, onions,
one-half teaspoon garlic salt and the pepper. Toss gently to combine.
Stir together yogurt, buttermilk, blue cheese and remaining
one-quarter teaspoon garlic salt. Add to potatoes; toss gently to
coat. Cover and chill at least 2 hours. Serves 10.
Nutritional analysis per serving: Calories 166; protein 7 grams; fat 4
grams; carbohydrate 27 grams; calcium 21 milligrams.
From Dairy Council Inc. Christie Aspegren, September
93 Round Robin.
Source from luhu.jp