Gorgonzola Potato Salad

2 1/2 pounds raw potatoes, chopped

1/2 cup red onion, diced

1/2 cup celery, diced

1/4 cup fresh chives, chopped

3/4 cup light sour cream

1/3 cup buttermilk

1 1/2 teaspoons apple cider vinegar

2 ounces gorgonzola cheese, crumbled

Place chopped potatoes in a large pot. Cover with water. Bring to a boil and cook for 10-12 minutes (until tender). Drain.

Toss potatoes with celery, onion, and chives in a large bowl. Combine sour cream, buttermilk and vinegar in a small bowl. Gently stir in cheese. Pour dressing over potato mixture. Toss gently to coat.

Cover and chill.

Makes 8 servings (1/2 heaping cup per serving) at 3 points per serving.

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Potato Salad

Yield: 6 servings; 3 points per serving

3 cups sliced cooked potatoes

1/4 small onion -- chopped

1/2 cup diced celery

1/4 cup pickle relish

2 tablespoons chopped parsley

1 teaspoon dry mustard

1/2 tablespoon cider vinegar

1/2 teaspoon celery seed

1/2 cup fat-free mayonnaise

Salt -- to taste

Freshly-ground black pepper -- to taste

Combine all ingredients except mayonnaise. Toss lightly and chill.

A few hours before serving, add mayonnaise and return salad to the refrigerator. Before serving, add salt and pepper to taste.

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