Baked Potato Salad with Blue Cheese

recipe

Yield:

14 servings.

Recipe from

Oxmoor House

Recipe Time

Prep: 8 Minutes
Cook: 23 Minutes
Chill: 8 Hours

Nutritional Information

Calories 96
Caloriesfromfat 7 %
Fat 0.7 g
Satfat 0.4 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 2.9 g
Carbohydrate 19.7 g
Fiber 1.5 g
Cholesterol 2 mg
Iron 0.0 mg
Sodium 91 mg
Calcium 0.0 mg

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)

Preparation

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.

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.

Note:

If you'd rather bake potatoes the old-fashioned way, prick the potatoes with a fork, and bake at 400° for 50 minutes or until done.

Cooking Light Low-Fat, Low-Calorie Quick and Easy Cookbook,

Oxmoor House

January 1998
My Notes

Only you will be able to view, print, and edit this note.

Add Note