Name: Potato Salad with Basil-Buttermilk Dressing
Ingredients: 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

The first degree [of temptation] relates to the mind – it is dragged away from its duties by the deceit of sin. The second aims at the affections – they are enticed and entangled. The third overcomes the will – the consent of the will is the conception of actual sin. The fourth degree disrupts our way of life as sin is born into it. The fifth is the flesh’s goal, a hardened life of sin, which leads to eternal death (James 1:14-15).

Kris Lundgaard

CATEGORY	CUISINE	TAG	YIELD
Dairy	Dutch	1994	14	servings

INGREDIENTS

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

INSTRUCTIONS

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
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