New Generation Potato Salad |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 10 |
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So different that I had to post. It uses buttermilk, yogurt and blue cheese...from Family Favorites Cookbook by the Sonata Bay Players submitted by Ellie Tannenbaum. I guessed at the amount of servings since the recipe didn't say and I haven't tried it yet. Ingredients:
3 lbs red potatoes |
1/2 cup green onion, thinly sliced |
3/4 teaspoon garlic salt, divided |
1/4 teaspoon ground black pepper |
1 cup plain yogurt |
2 tablespoons buttermilk |
1 cup blue cheese, crumbled, appox. 4 oz |
Directions:
1. Cut potatoes into 3/4 inch pieces.
2. Cook in boiling water to cover for 15-20 minutes or until tender; drain.
3. Combine potatoes, onions, 1/2 teaspoons garlic salt, and the pepper; toss gently to combine.
4. Stir together the yogurt, buttermilk, blue cheese, and remaining 1/4 teaspoons garlic salt.
5. Add this to the potatoes; toss gently to coat.
6. Cover and chill at least 2 hours before serving.
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