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Potato Salad With Basil-Buttermilk Dressing
Yields: 14 serving(s) - Preparation Time: 30 minutes
Ingredients
- 1 1/3 cup(s) lightly packed fresh basil leaves
- 1 cup(s) nonfat buttermilk
- 3/4 teaspoon(s) salt
- 1/4 teaspoon(s) pepper
- 5 pound(s) small unpeeled round red potatoes
- 1 1/3 cup(s) 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.
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