Potato salad with basil-buttermilk dressing
14 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1⅓ | cup | Lightly packed fresh basil leaves |
| 1 | cup | Nonfat buttermilk |
| ⅓ | cup | Reduced-calorie mayonnaise |
| ¾ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 5 | pounds | Small unpeeled round red potatoes |
| 1⅓ | cup | Sliced green onions |
Directions
Combine first 3 ingredients in container of an electric blender. Process until basil is finely chopped; pour mixture into a small bowl. Add salt and pepper; stir well. Cover and chill.
Place potatoes in a large Dutch oven. Cover with water, and bring to a boil. Partially cover, reduce heat, and simmer 25 minutes or until tender.
Drain potatoes, and let cool. Cut each potato in half crosswise; cut each half into 4 wedges. Place potato wedges in a large bowl; add basil mixture and green onions, tossing gently to coat. Cover and chill. Yield: 14 servings (serving size: 1 cup). SOURCE: Cooking Light YEAR: 1994 ISSUE: May PAGE: 89 Converted by MC_Buster.
Converted by MM_Buster v2.0l.