Recipe for Creamy Dilled Potato Salad
Weight Watchers


    Creamy Dilled Potato Salad

    2 pounds 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 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 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.

    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 68mg

    2 WW points