New Generation Potato Salad

This refreshing "New Generation" potato salad swaps heavy mayonnaise for a tangy blend of plain low-fat yogurt and rich crumbled blue cheese. The result is a dish that feels lighter yet delivers a robust, savory punch. Waxy red-skinned potatoes hold their shape perfectly, providing a satisfying bite, while thinly sliced green onions add a fresh, sharp crunch. The subtle heat from garlic salt and fresh ground black pepper balances the creaminess of the dressing. It&# 226;ÂÂs an ideal side dish for summer barbecues, picnic lunches, or a quick weekday dinner. The flavors meld beautifully after chilling, making it even better the next day.

Cooking Method: Boiling

Cuisine: Global

Courses: Salads

Difficulty: Intermediate

Servings: 10

Calories: 210.1

Dietary: Gluten-free, Low-cal, Vegetarian

Description

This refreshing "New Generation" potato salad swaps heavy mayonnaise for a tangy blend of plain low-fat yogurt and rich crumbled blue cheese. The result is a dish that feels lighter yet delivers a robust, savory punch. Waxy red-skinned potatoes hold their shape perfectly, providing a satisfying bite, while thinly sliced green onions add a fresh, sharp crunch. The subtle heat from garlic salt and fresh ground black pepper balances the creaminess of the dressing. It&# 226;ÂÂs an ideal side dish for summer barbecues, picnic lunches, or a quick weekday dinner. The flavors meld beautifully after chilling, making it even better the next day.

Ingredients

3 pound Red-skinned potatoes
1/2 cup Thinly sliced green onions
3/4 teaspoon Garlic salt; divided
1/4 teaspoon Fresh ground black pepper
1 cup Plain low-fat yogurt
2 tablespoon Buttermilk
1 cup (4 oz) crumbled blue cheese

Directions

1
Peel potatoes if desired, then cut into one-half-inch cubes.
2
Place potatoes in a large pot and cover with cold water by about an inch. Add 1/2 teaspoon of the garlic salt to the water.
3
Bring water to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes, or until potatoes are tender when pierced with a fork.
4
Drain potatoes thoroughly and spread them out on a baking sheet or large plate to cool to room temperature.
5
In a large mixing bowl, combine the cooled potatoes, sliced green onions, remaining 1/4 teaspoon garlic salt, and fresh ground black pepper. Toss gently to combine.
6
In a separate small bowl, whisk together the plain low-fat yogurt, buttermilk, and crumbled blue cheese until smooth and creamy.
7
Pour the yogurt dressing over the potato mixture. Gently fold until all potatoes are evenly coated.
8
Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours to allow flavors to meld before serving.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 210.1kcal

% Daily Value *
Total Fat 7.0g11%
Saturated Fat 4.4g23%
Cholesterol 17.1mg6%
Sodium 365.5mg16%
Total Carbohydrate 27.1g10%
Dietary Fiber 3.2g13%
Sugars 3.7g
Protein 9.3g19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: potato salad, blue cheese, yogurt dressing, vegetarian, summer side, barbecue, picnic, red potatoes, green onions, healthy salad, low fat, garlic salt, chilled salad, buttermilk, easy recipe, meal prep, side dish, fresh herbs, creamy, tangy

Read it online: https://www.chefs-mate.com/recipe/new-generation-potato-salad/