Side Pannel
Creamy Dilled Potato Salad
Ingredients List
- 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
Directions
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
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
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