*  Exported from  MasterCook  *

                    Bleu Cheese-and-Chive Potato Salad

Recipe By     : Cooking Light Magazine
Serving Size  : 8    Preparation Time :0:00
Categories    : Potatoes                         Salads
                Low-Fat

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      cups          red potatoes -- unpeeled, cubed
                        - about 2-1/2 pounds
     1/2  cup           purple onions -- diced
     1/2  cup           diced celery
     1/4  cup           fresh chives -- chopped
     3/4  cup           sour cream, fat-free
     1/3  cup           buttermilk -- nonfat
     1/4  teaspoon      salt
     1/2  teaspoon      ground pepper
   1 1/2  teaspoons     cider vinegar
     1/2  cup           bleu cheese -- crumbled

   Place potato in a Dutch oven; cover with water, and bring
to a boil. Cook 8 minutes or until tender.
 Drain and place in a large bowl. Add onion, celery, and chives; toss gently.
   Combine sour cream and next 4 ingredients; stir in cheese.
 Pour over potato mixture; toss gently to coat. Cover
and chill.  Yield: 8 servings (serving size: 1 cup). 

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NOTES : Be generous with onions, fresh herbs, or a pungent cheese such as Parmesan or bleu. All three are in this potato salad. Fat adds flavor but you can replace it with strong-tasting ingredients like these to give your potato salad the right zip. PRODIGY(R) interactive personal service      06/21  05:06 PM

Board:      FOOD BB
Topic:      FOOD SOFTWARE
Subject:    R-MCII-DOTTIE

To:     YXHV46A    Ann Miner             Date:    6/21/94 From: YXHV46A    Ann Miner             Time:    12:29AM ET