3 lb red-skinned potatoes
1/2 cup thinly sliced green onions
3/4 teaspoon garlic salt; divided
1/4 teaspoon fresh ground black pepper
1 cup plain low-fat yogurt
2 tablespoon buttermilk
1 cup (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.
