Potato Salad with Basil-Buttermilk Dressing |
|
 |
Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 12 |
|
This is a different potato salad I make when I have an abundance of fresh Basil from my garden in the summer. Its a refreshingly different kind of potato salad that is relatively low in fat compared to the others! Ingredients:
1 1/3 cups lightly packed fresh basil leaves |
1 cup fat-free buttermilk |
1/2 cup reduced-calorie mayonnaise |
1/2 teaspoon garlic powder |
1 teaspoon salt |
cracked black pepper |
4 1/2 lbs unpeeled round small red potatoes |
1 cup sliced green onion (use less if you like) |
Directions:
1. Combine first 3 ingredients in container of blender.
2. Process until basil is finely chopped.
3. Pour mixture into a small bowl.
4. Add salt, garlic powder and freshly cracked black pepper.
5. Place potatoes in a large Dutch oven.
6. Cover with water and bring to a boil.
7. Parially cover, reduce heat, and simmer 25 minutes until tender.
8. Drain and let cool.
9. Cut each potato in half crosswise, cut each half into 4 wedges.
10. Place potato wedges in large bowl.
11. Pour basil mixture over and add green onions.
12. Toss gently to coat.
13. Cover and chill for at least 2 hours.
|
|