Creamy Dilled Potato Salad

Recipe Ingredients

2 lbs	908g / 32oz	Small unpeeled red potatoes
1/4 cup	59ml	Dillweed - packed fresh
1/4 cup	4g / 0.1oz	Flat-leaf parsley sprigs - packed fresh
1/4 cup	15g / 0.5oz	Green onion - sliced
1		Garlic - halved
1/2 cup	118ml	Nonfat buttermilk
1 tablespoon	15ml	Fresh lemon juice
1/8 teaspoon	0.6ml	Pepper
1/2 cup	55g / 1.9oz	Celery - sliced diagonally
1/2 cup	73g / 2.6oz	Red bell pepper - coarsely chopped

Recipe Instructions

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).

Source:
Cooking Light, May/June 1993, page 82

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