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New Generation Potato Salad

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Blue cheese potato salad with red potatoes, yogurt, buttermilk, and scallions. A lighter, tangier twist on classic potato salad with no mayonnaise.

YIELD

10 servings

PREP

30 min

COOK

20 min

READY

180 min

This potato salad swaps the usual heavy mayo dressing for a lighter combination of low-fat yogurt, buttermilk, and crumbled blue cheese. The result is tangier, sharper, and more interesting than the standard picnic version.

Red-skinned potatoes cut into half-inch pieces hold their shape better than russets, which tend to crumble and turn the salad into mush. No peeling needed. The thin red skins add color and a slight waxy texture.

Seasoning the warm potatoes with garlic salt and pepper before adding the dressing is a smart move. Warm potatoes absorb seasoning more readily than cold ones, so the flavor goes all the way through instead of sitting on the surface.

Kitchen Tips

  • Don’t overcook the potatoes. They should be tender but still hold their shape when tossed. Mushy potatoes make mushy potato salad.
  • Toss gently after adding the dressing. Aggressive stirring breaks the potato pieces and releases starch that turns the salad gluey.
  • Chill for at least 2 hours so the dressing firms up and the flavors meld.
  • Use a quality blue cheese with real flavor. Mild blue cheese disappears into the yogurt. Something with punch like Roquefort or Danish blue works well.

Variations

  • Add chopped celery and fresh dill for a more traditional potato salad feel.
  • Crumble crispy bacon over the top for a blue cheese and bacon potato salad.
  • Swap the blue cheese for crumbled goat cheese for a milder, creamier tang.

Ingredients

3 1.4
½ 118
CUP ML SCALLIONS, SPRING OR GREEN ONIONS
thinly sliced
¾ 3.8
TEASPOON ML GARLIC SALT
divided
¼ 1.3
TEASPOON ML BLACK PEPPER
fresh, ground
1 237
2 30
TABLESPOONS ML BUTTERMILK
1 237
CUP ML BLUE CHEESE
(4 oz) crumbled

Directions

Cut potatoes into one-half-inch pieces.

Cook in boiling water to cover 15 to 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 182g (6.4 oz)
Amount per Serving
Calories 172 23% from fat
 % Daily Value *
Total Fat 4g 7%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 12mg 4%
Sodium 229mg 10%
Total Carbohydrate 9g 9%
Dietary Fiber 5g 19%
Sugars g
Protein 17g
Vitamin A 3% Vitamin C 14%
Calcium 18% Iron 47%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Good source of fiber
 

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