New Generation Potato Salad (with yogurt, buttermilk, and blue cheese)

3 pounds 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 tablespoons buttermilk
1 cup (4 oz) crumbled blue cheese

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.

Servings: 10
Source: Dairy Council Inc. Christie Aspegren, September 93