Blue Cheese Potato Salad
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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.

Serves 6
Calories per serving: 165
Fat 3.5