| 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 | t | Salt |
| 1/4 | t | 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 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 136
Calories From Fat: 45
Total Fat: 5.1g
Cholesterol: 14.9mg
Sodium: 235.9mg
Potassium: 545.2mg
Carbohydrates: 16.7g
Fiber: 3.4g
Sugar: 8.7g
Protein: 7.6g