Potato salad with basil-buttermilk dressing

14 servings

Ingredients

Quantity Ingredient
1⅓ cup Lightly packed fresh basil leaves
1 cup Nonfat buttermilk
⅓ cup Reduced-calorie mayonnaise
¾ teaspoon Salt
¼ teaspoon Pepper
5 pounds Small unpeeled round red potatoes
1⅓ cup Sliced green onions

Directions

Combine first 3 ingredients in container of an electric 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 into 4 wedges. Place potato wedges in a large bowl; add basil mixture and green onions, tossing gently to coat. Cover and chill. Yield: 14 servings (serving size: 1 cup). SOURCE: Cooking Light YEAR: 1994 ISSUE: May PAGE: 89 Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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