Potato Salad With Buttermilk Dressing Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 lbs: New potatoes, 7
1/2 cup: Radishes, sliced
2: Green onions, chopped
1: Sweet yellow pepper, diced
DRESSING
1/2 cup: Buttermilk,
1/4 cup: Fresh dill, chopped
1 tbsp: Vinegar,
1 tbsp: Vegetable oil,
1/2 tsp: Dijon mustard,
1/4 tsp: Salt,
1/4 tsp: Pepper,
Directions:
Scrub and halve potatoes lengthwise.
Bring large pot of salted water to boil. Add potatoes; cover and
return to boil. Cook for 15 minutes or until fork-tender.
Dressing: In large bowl, whisk together buttermilk, yogurt, dill,
vinegar, oil, mustard, salt and pepper.
Drain potatoes; let cool for 5-10 minutes or until no longer
steaming. Cut potatoes into bite-size pieces; gently stir into
dressing along with radishes, onions and yellow pepper.
Per Serving: about 125 calories, 3 g protein, 3 g fat,
23 g carbohydrate,
Source: Canadian Living magazine, Aug 95 Presented by Elizabeth Baird,
Canadian Living Test Kitchen, in "Veggie Pleasures"
[-=PAM=-] PA_Meadows@msn.com
Source from luhu.jp
Bring large pot of salted water to boil. Add potatoes; cover and
return to boil. Cook for 15 minutes or until fork-tender.
Dressing: In large bowl, whisk together buttermilk, yogurt, dill,
vinegar, oil, mustard, salt and pepper.
Drain potatoes; let cool for 5-10 minutes or until no longer
steaming. Cut potatoes into bite-size pieces; gently stir into
dressing along with radishes, onions and yellow pepper.
Per Serving: about 125 calories, 3 g protein, 3 g fat,
23 g carbohydrate,
Source: Canadian Living magazine, Aug 95 Presented by Elizabeth Baird,
Canadian Living Test Kitchen, in "Veggie Pleasures"
[-=PAM=-] PA_Meadows@msn.com
Source from luhu.jp