| 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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