Creamy Buffalo Potato Salad a good dish for Fourth of July

Baking potatoes (aka russets, the most famous of which is the Idaho) are higher in starch than boiling potatoes and fluffier in texture, falling apart when cooked.

Excellent sponges for such flavorful ingredients as cream and butter, baking potatoes are your go-to choice when the ultimate plan is to mash them.

If you want to slim it down, swap in light mayonnaise for the regular kind and Greek yogurt for the sour cream.

½ cup finely chopped celery plus celery leaves for garnish

In a medium saucepan combine the potatoes with cold lightly salted water to cover by 2 inches and bring the water to a boil.

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.

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.