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True-Blue Potato Salad Recipe

"Blue cheese makes this a deliciously different potato salad," writes Wilma Bailey of Sedona, Arizona. "It disappears fast at family gatherings or potluck dinners."

This recipe is:

Healthy

Diabetic Friendly

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True-Blue Potato Salad Recipe

Prep: 40 min. + chilling

Yield: 8 Servings

40 40

Ingredients

2-1/2 pounds small red potatoes
3/4 cup chopped green onions
3/4 cup chopped celery
3/4 cup fat-free sour cream
1/4 cup reduced-fat mayonnaise
2 tablespoons minced fresh parsley
1 tablespoon white wine vinegar
1-1/2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon celery seed
1/2 cup (2 ounces) crumbled blue cheese

Directions

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. Let stand until cool enough to handle or refrigerate overnight. Peel and cube potatoes.
In a large bowl, toss the potatoes, onions and celery. In a small bowl, combine the sour cream, mayonnaise, parsley, vinegar, salt, pepper and celery seed. Pour over potato mixture; toss to coat. Sprinkle with blue cheese. Cover and refrigerate for several hours before serving. Yield: 8 servings.

Nutritional Analysis: One serving (1 cup) equals 175 calories, 4 g fat (2 g saturated fat), 12 mg cholesterol, 622 mg sodium, 31 g carbohydrate, 3 g fiber, 7 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

Originally published as True-Blue Potato Salad in Light & Tasty February/March 2001, p23