2 lbs. red potatoes, diced (do not peel)
1 1/2 tsp. salt
1/2 cup chopped red onion
1/2 cup chopped celery
1/4 cup chopped chives
3/4 cup nonfat sour cream
1 1/2 tsp. cider vinegar
1 tsp. pepper
1/2 cup crumbled bleu cheese
1/4 cup chopped cooked bacon
Place potatoes in Dutch oven and cover with about two inches of water. Bring to
a boil and cook about 8 minutes or until tender. Drain in colander and sprinkle
with salt. Cool. Transfer potatoes to large mixing bowl and add onion, celery and
chives. Toss gently. In a small bowl, stir together sour cream, vinegar, pepper
and bleu cheese. Pour over potato mixture and mix well. Cover and refrigerate overnight.
Sprinkle with bacon just before serving. Makes 10 servings.
Per serving: Calories 110, protein 5 g., carbohydrates 19 g., total fat 3 g., saturated
fat 1 g., cholesterol 9 mg., sodium 510 mg., fiber 2 g., Weight Watchers POINTS
value: 2.