Categories: Salads, Potatoes, Low-cal 
      Yield: 10 servings 
  
      3 lb Red-skinned potatoes 
    1/2 c  Thinly sliced green onions 
    3/4 ts Garlic salt; divided 
    1/4 ts Fresh ground black pepper 
      1 c  Plain low-fat yogurt 
      2 tb Buttermilk 
      1 c  (4 oz) crumbled blue cheese 
  
  Cut potatoes into one-half-inch pieces.  Cook in boiling water to cover 
  15-20 minutes or until tender; drain. Combine potatoes, onions, one-half 
  teaspoon garlic salt and the pepper. Toss gently to combine. Stir together 
  yogurt, buttermilk, blue cheese and remaining one-quarter teaspoon garlic 
  salt. Add to potatoes; toss gently to coat. Cover and chill at least 2 
  hours.  Serves 10. 
   
  Nutritional analysis per serving: Calories 166; protein 7 grams; fat 4 
  grams; carbohydrate 27 grams; calcium 21 milligrams. 
   
  From Dairy Council Inc. Christie Aspegren, September 93 Round Robin.