Tangy Bleu Cheese Potato Salad
1 pound red new potatoes ¼ cup light mayonnaise
¼ cup light sour cream 1/8 tsp garlic powder
1 Tbsp cider vinegar 1/3 cup reduced fat crumbled bleu cheese
½ cup chopped celery
- Boil potatoes until tender, drain and cool. Cut into 1 inch chunks. Add chopped celery. Set aside.
- Meanwhile, combine the remaining ingredients together in a small bowl.
- Fold potatoes with cream mixture to combine.
Makes 6 servings: (about ¾ cup per serving)
116 kcal; 5 gm Total fat; 2 gm sat fat; 3 gm PRO; 14 gm CHO; 10 mg cholesterol; 2 gm dietary fiber, 84 mg sodium.
Exchanges: 1 Starch, 1 fat.