BLUE CHEESE POTATO SALAD5 cups quartered cooked small red potatoes 4 ounces (1 cup) crumbled blue cheese 3/4 cup reduced-calorie mayonnaise 1/2 cup light dairy sour cream 2 Tablespoons chopped fresh chervil or parsley 1/4 teaspoon salt, if desired 1 Tablespoon cider vinegar 1 Tablespoon Dijon mustard 3/4 cup sliced radishes lettuce leaves (optional, for serving) In large bowl, combine potatoes and blue cheese; toss gently. In small bowl, combine mayo, sour cream, chervil, salt, vinegar and mustard; blend well. Add to potato mixture; mix well. Cover, refrigerate 1 hour to blend flavors. Stir in radishes just before serving. Serve in lettuce-lined bowl, if desired. Makes 13 (1/2 cup servings Source: Pillsbury Classic Cookbook, Springtime Brunches and Parties.
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