Ingredients
- 3 lb skinned potatoes (red)
- 1 c low fat yogurt (plain)
- 1/2 c thinly green onions (sliced)
- 2 tb buttermilk
- 3/4 ts garlic salt
- 1/4 ts black pepper (fresh ground)
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.
