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Bleu Cheese and Chive Potato Salad
8 c Red potatoes; unpeeled, cube, about 2-1/2 pounds
1/2 c Purple onions, diced
1/2 c Diced celery
1/4 c Fresh chives, chopped
3/4 c Sour cream, fat-free
1/3 c Buttermilk, nonfat
1/4 ts Salt
1/2 ts Ground pepper
1 1/2 ts Cider vinegar
1/2 c Bleu cheese, crumbled
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 in cheese.
Pour over potato mixture; toss gently to coat. Cover and chill.
Yield: 8 servings (serving size: 1 cup).
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