Roasted Potato Salad With Blue Cheese
|Small red potatoes||1 1⁄2 Pound|
|Cooking spray||1 (Olive Oil Flavored)|
|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)|
Preheat oven to 400Â°.
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 400Â° 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.