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Baked Potato Salad with Blue Cheese

Prep time 8 mins
Cook time 23 mins
Chill time 8 hrs
Yield 14 servings.

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)

Nutrition 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

How to Make It

  1. 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.

  2. 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.

Cook's Notes

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