Roasted Potato Salad With Blue Cheese Recipe
Ingredients
| Small red potatoes | 1 1⁄2 Pound | |
| Cooking spray | 1 (Olive Oil Flavored) | |
| Salt | 1⁄4 Teaspoon | |
| Pepper | 1⁄8 Teaspoon | |
| 1% low fat cottage cheese | 1⁄4 Cup (4 tbs) | |
| Plain fat free yogurt | 1⁄4 Cup (4 tbs) | |
| Garlic | 1 Clove (5 gm) | |
| Crumbled blue cheese | 1⁄2 Cup (8 tbs) (Around 2 Ounce) | |
| Dried thyme | 1⁄2 Teaspoon | |
| Freshly ground pepper | 1⁄4 Teaspoon | |
| Sliced green onions | 1⁄2 Cup (8 tbs) | |
| Minced parsley | 1⁄4 Cup (4 tbs) (Fresh Ones) |
Nutrition Facts
Serving size
Calories 113 Calories from Fat 23
% Daily Value*
Total Fat 3 g4.1%
Saturated Fat 1.5 g7.7%
Trans Fat 0 g
Cholesterol 6.4 mg2.1%
Sodium 182.8 mg7.6%
Total Carbohydrates 18 g6%
Dietary Fiber 1.9 g7.4%
Sugars 1.4 g
Protein 5 g10.5%
Vitamin A 14.8% Vitamin C 41%
Calcium 8.8% Iron 7.7%
*Based on a 2000 Calorie diet
Directions
Place potatoes in a 13x9 inch baking dish coated with cooking spray.
Lightly coat potatoes with cooking spray; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper.
Bake at 400° for 30 minutes, stirring every 10 minutes.
Spoon potatoes into a large bowl; let cool 20 minutes.
Place cottage cheese, yogurt, and garlic in a food processor; process until smooth.
Stir in blue cheese and next 3 ingredients.
Add cheese mixture, green onions, and parsley to potatoes; toss gently.
Serve at room temperature or chilled.
Chef
