| 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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