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Blue Potato Salad

By Becky Low - Dairy Farmers of Utah

Blue Potato Salad


  • 3 pounds red potatoes
  • 1/2 cup thinly sliced green onions, including tops
  • 3/4 teaspoon garlic salt, divided
  • 1/4 teaspoon fresh ground pepper
  • 1 cup non-fat plain yogurt
  • 2 tablespoons cultured 1% butter milk
  • 1 cup (4 oz) crumbled blue cheese


Wash and cut potatoes into 3/4-inch pieces. Cook, covered in boiling water 15-20 minutes, just until tender; drain. In a large bowl, combine potatoes, onions, 1/2 teaspoon garlic salt and pepper; gently toss to combine.

In a small bowl, stir together yogurt, buttermilk, blue cheese and remaining garlic salt. Add to potatoes; toss to gently coat. Cover and chill at least 2 hours.

Great twist on a classic recipe - and a great way to reduce calories and fat. Recipe comes from the pamphlet "Celebrate June Dairy Month" by American Dairy Association. Serves 10

For nutrition information go to

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