Baked Potato Salad with Blue Cheese |
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Prep Time: 8 Minutes Cook Time: 23 Minutes |
Ready In: 31 Minutes Servings: 14 |
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Ingredients:
6 (6-ounce) baking potatoes |
1/2 cup reduced-fat sour cream |
1/4 cup nonfat buttermilk |
2 teaspoons cider vinegar |
1/2 teaspoon ground pepper |
1/4 teaspoon salt |
1/2 cup sliced green onions (about 2 large) |
1/2 cup chopped celery (about 1 large rib) |
1 ounce crumbled blue cheese (about 1/4 cup) |
Directions:
1. Scrub potatoes; pierce with a fork, and arrange in a circle on a paper towel in microwave oven. Microwave at HIGH 18 minutes, turning and rearranging potatoes halfway through cooking time. Cover and let stand 5 minutes. Let cool slightly. Cut unpeeled potatoes into 1/2-inch cubes.
2. Combine sour cream and next 4 ingredients in a large bowl, stirring until smooth. Add potato, green onions, celery, and blue cheese; toss gently to combine. Cover and chill at least 8 hours.
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