Ingredients
| 2 lbs. | 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 |
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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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