Low-fat Blue Cheese Potato Salad

You won't miss the fat! Dreamy, creamy, and delicious. And you didn't hear it from me, but I bet a bit of crumbled bacon (turkey!) would be a nice addition.

SALAD:
1.5 pounds baby red potatoes
3 stems green onion, sliced very thin (green parts only)
 
DRESSING:
6 ounces fat-free plain Greek yogurt
¼ cup low-fat buttermilk
1.5 ounces blue cheese, crumbled
½ teaspoon Kosher salt
½ teaspoon black pepper (or to taste)
 
Boil potatoes (do not peel) in lightly salted water until just tender, about 15 minutes. Drain and place on a plate to cool. Slice the green onion, reserving 1 Tablespoon for garnish.
 
Whisk the yogurt, buttermilk, blue cheese, salt & pepper together in a small bowl. Set aside.

When potatoes have cooled, slice (if disks are more than bite-sized, cut in half). Place potatoes in a serving bowl, add green onions, and pour dressing over. Stir well to coat completely. Garnish with reserved sliced green onion. Chill before serving.

Serves 6.