Creamy dilled potato salad

Yield: 6 Servings

Measure Ingredient
2 pounds Small unpeeled red potatoes
¼ cup Packed fresh dillweed
¼ cup Packed fresh flat-leaf parsley sprigs
¼ cup Sliced green onions
1 Clove garlic, halved
½ cup Nonfat buttermilk
1 tablespoon Fresh lemon juice
⅛ teaspoon Pepper
½ cup Diagonally sliced celery
½ cup Coarsely chopped red bell pepper

Place potatoes in a saucepan; cover with water, and bring to a boil. Cover, reduce heat, and simmer 15 minutes or until tender; drain. Set potatoes aside, and keep warm.

Position knife blade in food processor bowl. Drop dillweed, flat-leaf parsley, green onions, and garlic halves through food chute with processor running; process 3 seconds or until minced. Add nonfat buttermilk, lemon juice, and pepper; process until smooth.

Cut potatoes in half.

Combine potatoes, celery, and bell pepper in a large bowl. Add buttermilk mixture, tossing gently to coat. Yield: 6 servings (serving size: 1 cup).

Per serving: 104 Calories; 0g Fat (2% calories from fat); 3g Protein; 23g Carbohydrate; 0mg Cholesterol; 27mg Sodium Recipe by: Cooking Light, May/June 1993, page 82 Posted to MC-Recipe Digest V1 #399 by igor@... on Jan 28, 1997.

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