Lightened blue cheese potato salad

Lightened blue cheese potato salad, made with Greek yogurt, is the perfect side for late summer BBQs or back-to-school weeknight dinners.

I can't believe it -- kids are already headed back to school.

Seriously: that's cray cray. I feel as if summer has barely gotten started yet the new bus drivers are driving training routes through our area in preparation for the first day of school next week.

I grew up in New England, so I associate the first day of school with, roughly, Labor Day, not the first week in August. In my book, August should still be summer, given that it is still summer according to the calendar. And the thermometer as well.

Lordy, who can think about back-to-school corduroys when it's in the 90s outside? All I can think about is grilling out or eating salads so as to not heat up the kitchen.

Long live the August BBQ cookout!

And, of course, what's the best thing about cookouts? The side dishes! And nothing says "cookout side dish" like a good, creamy potato salad.

Am I right?

I've been making this blue cheese potato salad for as long as I can remember. It's so perfect, in my book, that I don't really bother to make any other kind. While I love the little red new potatoes in it (skins on for extra nutrients and fiber) and love LOVE the blue cheese, I also feel good about eating it and bringing it along to a potluck or cookout because it's a lightened recipe, with no mayonnaise.

That's right: hold the mayo. We're getting all this good creaminess from light Greek yogurt instead.

Plus, it's super easy to prepare -- but you wouldn't expect anything less from The Ninj, now would you?

So whether you still have weeks of summer BBQs in your future or are just looking for a summery side for a back-to-school weeknight dinner, you can't go wrong with this lightened blue cheese potato salad.

Is it late summer or early fall where you live this week? Leave a comment: The Ninj wants to know.

Lightened Blue Cheese Potato Salad

Ingredients:
2 pounds small red potatoes, unpeeled and quartered
1 5-7 ounce container plain light Greek yogurt
2 ounces skim milk or unsweetened soy milk
1 1/2 teaspoons apple cider vinegar
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
2/3 cup crumbled blue cheese
1/2 cup diced celery
1/3 cup diced shallots
1/3 cup thinly sliced green onion

Directions:
Place the potatoes in a large saucepan and cover with water. Bring to a boil and cook 8-9 minutes or until tender when pierced with a fork. Drain and cool for about 10 minutes.

Whisk together in a large bowl the yogurt, milk, vinegar, salt and pepper. Stir in the blue cheese, then add the slightly cooled potatoes, celery, shallots and green onion. Toss gently to coat. Cover and chill for at least 2 hours prior to serving.

---

www.yankeekitchenninja.com
-- print recipe --