- Joined
- Oct 8, 2001
2 1/2 pounds small red potatoes, cooked and cubed
3/4 cup chopped green onions (I used vidalia instead)
3/4 cup chopped celery
3/4 cup fat free sour cream
1/2 cup reduced-fat Mayo (Hellman's Just 2 Good)
2 TBSP minced fresh parsley (optional)
1 TBSP cider vinegar
1 1/2 tsp salt
1/4 tsp pepper
1/4 tsp celery seed
1/2 cup (2 oz) crumbled bleu cheese
In a large bowl toss the potatoes, onions and celery. In a small bowl combine the sour cream, mayo, parsley, vinegar, salt, pepper, and celery seed. Pour over potato mixture; toss to coat. Sprinkle with bleu cheese, cover and refrigerate for several hours or overnight. Yield: 8 servings
1 cup serving - 175 calories, 4 g fat, 3 g fiber, 7 g protein - 3 pts
Light and Tasty Recipe
3/4 cup chopped green onions (I used vidalia instead)
3/4 cup chopped celery
3/4 cup fat free sour cream
1/2 cup reduced-fat Mayo (Hellman's Just 2 Good)
2 TBSP minced fresh parsley (optional)
1 TBSP cider vinegar
1 1/2 tsp salt
1/4 tsp pepper
1/4 tsp celery seed
1/2 cup (2 oz) crumbled bleu cheese
In a large bowl toss the potatoes, onions and celery. In a small bowl combine the sour cream, mayo, parsley, vinegar, salt, pepper, and celery seed. Pour over potato mixture; toss to coat. Sprinkle with bleu cheese, cover and refrigerate for several hours or overnight. Yield: 8 servings
1 cup serving - 175 calories, 4 g fat, 3 g fiber, 7 g protein - 3 pts
Light and Tasty Recipe
