Yield: 6 Servings
|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|
|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.