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Title: Creamy Dilled Potato Salad
Categories: Salad
Yield: 6 Servings
| 2 | lb | Small unpeeled red potatoes |
| 1/4 | c | Packed fresh dillweed |
| 1/4 | c | Packed fresh flat-leaf parsley sprigs |
| 1/4 | c | Sliced green onions |
| 1 | Clove garlic, halved | |
| 1/2 | c | Nonfat buttermilk |
| 1 | tb | Fresh lemon juice |
| 1/8 | ts | Pepper |
| 1/2 | c | Diagonally sliced celery |
| 1/2 | c | 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
By igor@digex.net on Jan 28, 1997.
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