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Blue Cheese and Chive Potato Salad
2 1/2 lb Cubed unpeeled round red potato, (8 Cups)
1/2 c Diced purple onion
1/2 c Diced celery
1/4 c Chopped fresh chives
3/4 c Nonfat sour cream alternative
1/3 c Nonfat buttermilk
1/4 ts Salt
1/2 ts Ground pepper
1 1/2 ts Cider vinegar
2 oz Crumbled blue cheese, (1/2 cup)
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 well. Stir in cheese. Pour over potato mixture; toss gently to coat. Cover and chill.