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
Ingredients
- 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
Instructions
- 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 dill weed, 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
