New Generation Potato Salad

So different that I had to post. It uses buttermilk, yogurt and blue cheese...from Family Favorites Cookbook by the Sonata Bay Players submitted by Ellie Tannenbaum. I guessed at the amount of servings since the recipe didn't say and I haven't tried it yet.

• Ready In: 2 hrs 20 mins
• Serves: 10

Ingredients

• 3  lbs  red potatoes
• 1⁄2 cup green onion, thinly sliced
• 3⁄4 teaspoon  garlic salt, divided
• 1⁄4 teaspoon ground black pepper
• 1  cup plain yogurt
• 2  tablespoons buttermilk
• 1  cup blue cheese, crumbled, appox. 4 oz

Directions

1. Cut potatoes into 3/4 inch pieces.
2. Cook in boiling water to cover for 15-20 minutes or until tender; drain.
3. Combine potatoes, onions, 1/2 teaspoons garlic salt, and the pepper; toss gently to combine.
4. Stir together the yogurt, buttermilk, blue cheese, and remaining 1/4 teaspoons garlic salt.
5. Add this to the potatoes; toss gently to coat.
6. Cover and chill at least 2 hours before serving.