Title: Creamy Dilled Potato Salad
Categories: Salads
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

Posted to MC-Recipe Digest V1 #399 by igor@digex.net on Jan 28, 1997.