Creamy Buffalo Potato Salad

1 pound medium boiling potatoes, scrubbed and sliced ¼-inch thick, preferably using a mandoline (please use the guard)

1 small baking potato (about ½ pound), peeled and sliced ¼-inch thick, preferably using a mandoline (please use the guard)

¼ cup cider vinegar

1½ teaspoons kosher salt

1/3 cup mayonnaise

¼ cup sour cream or plain no-fat Greek yogurt

2 ounces crumbled blue cheese (preferably the soft creamy kind)

1 to 2 teaspoons hot sauce or to taste

½ cup finely chopped celery plus celery leaves for garnish

Black pepper

In a medium saucepan, combine the potatoes with cold lightly salted water to cover by 2 inches and bring the water to a boil. Simmer the potatoes until they are just tender when pierced with the tip of a knife, about 5 to 7 minutes.

Meanwhile, in a large bowl, whisk together the vinegar and the salt until the salt is dissolved. When the potatoes are tender, drain and add them immediately to the bowl with the vinegar mixture. Toss the potatoes well with the vinegar mixture and let cool to room temperature, about 30 minutes.

Add the mayonnaise, sour cream, blue cheese, hot sauce, chopped celery and pepper to taste to the potatoes and toss well. If the potato salad seems dry, stir in some cold water and toss again. Transfer to a serving bowl and garnish with the celery leaves. Makes 6 servings.

Nutrition information per serving: 215 calories; 124 calories from fat; 14 g fat (4 g saturated; 0 g trans fats); 19 mg cholesterol; 655 mg sodium; 18 g carbohydrate; 2 g fiber; 2 g sugar; 5 g protein.

Sara Moulton