Blue Cheese and Chive Potato Salad

Blue Cheese and Chive Potato Salad
Recipe type: Salads
Prep time: 
Cook time: 
Total time: 
Serves: 4
A tangy and creamy potato salad. Low calorie; Low fat; Low cholesterol; Low sodium.
  • 1¼ lb. round red potatoes, peeled, and cubed (4 cups)
  • ⅓ cup nonfat sour cream alternative
  • ¼ cup nonfat buttermilk
  • ¼ teaspoon ground pepper
  • ¾ teaspoon cider vinegar
  • 1 oz. crumbled blue cheese, (¼ cup)
  • ¼ cup diced purple onion
  • ¼ cup diced celery
  • ⅛ cup chopped fresh chives
  1. Place potatoes in a Dutch oven; cover with water, and bring to a boil.
  2. Cook 8 minutes or until tender. Drain and place in a large bowl.
  3. In a medium bowl, mix sour cream, buttermilk, pepper and cider vinegar.
  4. Stir in blue cheese. Add onion, celery and fresh chives.
  5. Pour over potatoes; toss gently to coat. Cover and chill.
*The Duke Diet and Fitness Center’s meals are low in calories, fat and sodium, but high in taste. The Center’s meals have a daily total of approximately 1,500 mg of sodium. The USDA 2005 dietary guidelines for Americans is to consume less than 2,300 mg of sodium.
Nutrition Information
Calories: 80 Fat: 1g Carbohydrates: 15g Sodium: *mg Fiber: *g Protein: 2g Cholesterol: *mg