Blue Cheese Lover's Potato Salad
- 8 medium red potatoes
- 1/2 cup green onions, thinly sliced
- 1/4 tsp. garlic salt, divided
- 1/4 tsp. black pepper
- 1 cup plain non-fat yogurt
- 2 Tbsp. buttermilk
- 1/4 cup blue cheese, crumbled
Cut potatoes into 3/4 inch pieces, leaving skins on. Cook in boiling water for 15-20 minutes or until tender; drain. Combine potatoes, onions, 1/8 teaspoon garlic salt and pepper, tossing gently. Stir together yogurt, buttermilk and 1/8 teaspoon garlic salt. Add to potatoes and toss gently to coat. Cover and chill at least 30 minutes. Top with blue cheese.
By Robin from Washington, Ia
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