New Generation Potato Salad

Yields:	10 servings
Rate this Recipe

	Preparation	30 minutes
	Cooking	20 minutes
	Ready In	180 minutes

Ingredients

3	pounds	red potatoes
1/2	cup	scallions, spring or green onions	thinly sliced
3/4	teaspoon	garlic salt	divided
1/4	teaspoon	black pepper	fresh, ground
1	cup	yogurt, low-fat
2	tablespoons	buttermilk
1	cup	blue cheese	(4 oz) crumbled

Directions

Cut potatoes into one-half-inch pieces.

Cook in boiling water to cover 15-20 minutes or until tender; drain.

Combine potatoes, onions, one-half teaspoon garlic salt and the pepper.

Toss gently to combine.

Stir together yogurt, buttermilk, blue cheese and remaining one-quarter teaspoon garlic salt.

Add to potatoes; toss gently to coat. Cover and chill at least 2 hours.

Serves 10.

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Member Review

Chicken with Shiitake Mushroom Sauce

This recipe would have been 5 stars without the sliced sun-dried tomatoes. The tomatoes dominated the flavor of the sauce so much that it didn't allow the mushrooms to shine through. My wife liked it, but I noticed she was picking out the tomatoes too.

Reviewed by ZELLNER1

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