Free Recipe Creamy Dilled Potato Salad

Recipe Type: S Recipes

Recipe Preparation: boil

Cooking Ingredients for Creamy Dilled Potato Salad Recipe

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

Creamy Dilled Potato Salad Preparation

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 on Jan 28, 1997.

Cooking Temperature:

Recipe Serves: 6

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