Creamy Dilled Potato Salad
small unpeeled red potatoes
1/4 cup packed fresh dillweed
packed fresh flat-leaf parsley sprigs
1/4 cup sliced green
1 clove garlic, halved
1/2 cup nonfat
1 tablespoon fresh lemon juice
1/8 teaspoon pepper
1/2 cup diagonally sliced celery
1/2 cup 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).
CALORIES 129 (2% from fat) / PROTEIN 4.6g / FAT 0.3g (SAT 0.1g, MONO 0g, POLY
0.1g) / CARB 28.4g / FIBER 3.4g / CHOL 1mg / IRON 2.7mg / SODIUM 4.5mg / CALCIUM
WW Points: 2 pt.