Give your classic potato salad a bit of a makeover. With buttermilk and yogurt instead of mayonnaise, this version has a great tangy, fresh taste. The addition of blue cheese brings in some creaminess and great flavor.
Yields: 10 servings
3 pounds red potatoes
1/2 cup thinly sliced green onions, including tops
3/4 teaspoon garlic salt, divided
1/4 teaspoon fresh ground pepper
1 cup non-fat plain yogurt
2 tablespoons cultured 1% butter milk
1 cup (4 oz) crumbled blue cheese
Wash and cut potatoes into 3/4-inch pieces.
Cook, covered in boiling water 15-20 minutes, just until tender; drain.
In a large bowl, combine potatoes, onions, 1/2 teaspoon garlic salt and pepper; gently toss to combine.
In a small bowl, stir together yogurt, buttermilk, blue cheese and remaining garlic salt. Add to potatoes; toss to gently coat. Cover and chill at least 2 hours.
Recipe comes from the pamphlet “Celebrate June Dairy Month” by American Dairy Association.