New Generation Potato Salad

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Title: New Generation Potato Salad
Categories: Salads, Potatoes, Low-cal
Yield: 10 Servings

3.00 lb Red-skinned potatoes
0.50 c Thinly sliced green onions
0.75 ts Garlic salt; divided
0.25 ts Fresh ground black pepper
1.00 c Plain low-fat yogurt
2.00 tb Buttermilk
1.00 c (4 oz) crumbled blue cheese

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.

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