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Wisconsin True-Blue Potato Salad

salads, potatoes

2 1/2 pounds new potatoes; unpeeled
3/4 cup sliced green onions
3/4 cup chopped celery
3/4 cup nonfat sour cream
1/4 cup reduced-fat mayonnaise
2 tablespoons chopped fresh parsley
1 tablespoon white wine vinegar
1/4 teaspoon celery seeds
1/4 teaspoon salt
1/4 teaspoon pepper
2 ounces blue cheese; crumbled

Wash potatoes; cut into 1/2-inch cubes. Cook in boiling water to cover 15 minutes or until tender Drain and cool slightly. Combine potatoes, onions, and celery in a large bowl. Set aside. Combine sour cream and remaining ingredients; add to potato mixture, tossing gently to coat. Cover and chill. Per serving: Calories 116 (29% from fat), Fat 3.8 g (0 3 g saturated), Cholesterol 9 mg, Sodium 656 mg, Carbohydrate 15.5 g, Fiber 0.8 g, Protein 6 g

Contributor: Cooking Light - December, 1994

Yield: 8 cups.

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