| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Canadian | Vegetables, Salads | 4 | Servings |
INGREDIENTS
| 1 1/2 | lb | New potatoes (7) |
| 1/2 | c | Radishes, sliced |
| 2 | Green onions, chopped | |
| 1 | Sweet yellow pepper, diced | |
| 1/2 | c | Buttermilk |
| 1/4 | c | Fresh dill, chopped |
| 1 | tb | Vinegar |
| 1 | tb | Vegetable oil |
| 1/2 | ts | Dijon mustard |
| 1/4 | ts | Salt |
| 1/4 | ts | Pepper |
INSTRUCTIONS
DRESSING Scrub and halve potatoes lengthwise. Bring large pot of salted water to boil. Add potatoes; cover and return to boil. Cook for 15 minutes or until fork-tender. Dressing: In large bowl, whisk together buttermilk, yogurt, dill, vinegar, oil, mustard, salt and pepper. Drain potatoes; let cool for 5-10 minutes or until no longer steaming. Cut potatoes into bite-size pieces; gently stir into dressing along with radishes, onions and yellow pepper. Per Serving: about 125 calories, 3 g protein, 3 g fat, 23 g carbohydrate, Source: Canadian Living magazine, Aug 95 Presented by Elizabeth Baird, Canadian Living Test Kitchen, in "Veggie Pleasures" [-=PAM=-] PA_Meadows@msn.com From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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