A small amount of blue cheese goes a long way to enhance the flavor of this delicious fat and calorie reduced Potato Salad.
½ Cup chopped green onions, divided
½ Cup non-fat sour cream
¼ Cup fat reduced mayonnaise
2 Tablespoons white wine vinegar
2 Tsp Dijon mustard
1 Tsp sugar or Splenda
1½ Tsp salt
½ Tsp ground pepper
1 ½ pounds unpeeled small white or baby red-skinned potatoes
1 cup cooked fresh corn or frozen, thawed
½ cup crumbled blue cheese (about 2 ounces)
Mix ¼ cup green onions and the next 7 ingredients in a medium bowl. Cover and chill.
Can be made a day ahead, keep refrigerated.
Place potatoes in a large saucepan. Cover with water. Add 1 tsp. salt. Bring to boil, reduce heat to medium, and boil until tender, 10 to 15 minutes depending on size of potatoes. Drain and cool to room temperature.
Cut potatoes into ½ inch thick slices and place in a large bowl. Add dressing, corn and blue cheese. Toss gently. Cover and chill at least 2 hours. Sprinkle with paprika and remaining green onions.
Calories per serving: 165