Creamy Dill Potato Salad

by Elmer Glassnow

SERVINGS

INGREDIENTS

2 lb. sm. unpeeled red potatoes
1/4 cup packed fresh dillweed
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 tbsp. 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 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.

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