Recipe - Creamy Dilled Potato Salad

2 pound Small unpeeled red potatoes
One fourth cup Packed fresh dillweed
One fourth cup Packed fresh flatleaf
parsley sprigs
One fourth cup Sliced green onions
1 Clove garlic, halved
One half cup Nonfat buttermilk
1 tablespoon Fresh lemon juice
1/8 teaspoon Pepper
One half cup Diagonally cut or sliced up celery
One half 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, flatleaf
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 MCRecipe Digest V1 #399 by igor@digex.net on Jan 28, 1997.