posted by RisaG 06-23-100 12:06 PM
* Exported from MasterCook *
Potato Salad with Basil-Buttermilk Dressing
Recipe By : Cooking Light Annual, May '94, p. 89
Serving Size : 14 Preparation Time :0:00
Categories : Low Fat Potatoes
Salads
Amount Measure Ingredient -- Preparation Method
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1 1/3 cups fresh basil leaves -- lightly packed
1 cup nonfat buttermilk
1/3 cup reduced fat mayonnaise -- or fat free
3/4 tsp. salt
1/4 tsp. pepper
5 lb. small red potatoes -- unpeeled
1 1/3 cups green onions -- sliced
Combine first 3 ingredients in container of an electric blender (or use a hand blender). Process until basil is finely chopped; pour mixture into a small bowl. Add salt and pepper; stir well. Cover and chill.
Place potatoes in a large Dutch oven. Cover with water, and bring to a boil. Partially cover, reduce heat, and simmer 25 minutes or until tender. Drain potatoes, and let cool. Cut each potato in half crosswise; cut each half in 4 wedges.
Place potato wedges in a large bowl; add basil mixture and green onions, tossing gently to coat. Cover and chill.
Serving size: 1 cup.