Tangy Bleu Cheese Potato Salad

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

  1. Boil potatoes until tender, drain and cool.  Cut into 1 inch chunks.  Add chopped celery. Set aside.
  2. Meanwhile, combine the remaining ingredients together in a small bowl. 
  3. 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.