Recipe - Potato Salad With Buttermilk Dressing

1 One half pound New potatoes (7)
One half cup Radishes, cut or sliced up
2 Green onions, chopped
1 Sweet yellow pepper, minced

DRESSING
One half cup Buttermilk
One fourth cup Fresh dill, chopped
1 tablespoon Vinegar
1 tablespoon Vegetable oil
One half teaspoon Dijon mustard
One fourth teaspoon Salt
One fourth teaspoon Pepper

Scrub and halve potatoes lengthwise.

Bring large pot of salted water to boil. Add potatoes; cover and return to
boil. Cook for 15 minutes or until forktender.

Dressing: In large bowl, whisk together buttermilk, yogurt, dill, vinegar,
oil, mustard, salt and pepper.

Drain potatoes; let cool for 510 minutes or until no longer steaming. Cut
potatoes into bitesize pieces; gently stir into dressing along with
radishes, onions and yellow pepper.

Per Serving: about 125 calories, 3 g protein, 3 g fat, 23 g carbohydrate,

Source: Canadian Living magazine, Aug 95 Presented by Elizabeth Baird,
Canadian Living Test Kitchen, in "Veggie Pleasures"

[=PAM=] PA_Meadows@msn.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini