Recipe - Potato Salad With Basil-Buttermilk Dressing

1 1/3 cup Lightly packed fresh basil
leaves
1 cup Nonfat buttermilk
1/3 cup Reducedcalorie mayonnaise
Three fourths teaspoon Salt
One fourth teaspoon Pepper
5 pound Small unpeeled round red
potatoes
1 1/3 cup Sliced green onions

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