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Creamy Dilled Potato Salad

Surprise guests with this very different recipe.

Nutrition Facts: Calories 129; Fat 0.3g; Protein 4.6g; Carbohydrate 28g; Fiber 3.5g; Cholesterol 1mg; Iron 3mg; Sodium 4.5mg; Calcium 68mg
Yield: Makes 6 Cups


  • 2 lbs. small unpeeled red potatoes
  • 1/4 cup packed fresh dill weed
  • 1/4 cup packed fresh flat leaf parsley sprigs
  • 1/4 cup sliced green onions
  • 1 clove garlic, halved
  • 1/2 cup nonfat buttermilk
  • 1 Tbs. fresh lemon juice
  • 1/8 tsp. pepper
  • 1/2 cup diagonally sliced celery
  • 1/2 cup coarsely chopped red bell pepper


  1. Place potatoes in a saucepan; cover with water, and bring to a boil
  2. Cover, reduce heat, and simmer 15 minutes or until tender; drain
  3. Set potatoes aside, and keep warm
  4. Position knife blade in food processor bowl
  5. Drop dill weed, flat leaf parsley, green onions, and garlic halves through food chute with processor running
  6. Process 3 seconds or until minced
  7. Add nonfat buttermilk, lemon juice, and pepper; process until smooth
  8. Cut potatoes in half
  9. Combine potatoes, celery, and bell pepper in a large bowl
  10. Add buttermilk mixture, tossing gently to coat

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