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Potato Salad with Basil-buttermilk Dressing
1 1/3 c Lightly packed fresh basil leaves
1 c Nonfat buttermilk
1/3 c Reduced-calorie mayonnaise
3/4 ts Salt
1/4 ts Pepper
5 lb Small unpeeled round red potatoes
1 1/3 c Sliced green onions
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).