Creamy Dilled Potato Salad

2 Points per serving

2 pounds small unpeeled red potatoes

1/4 cup packed fresh dillweed

1/4 cup packed fresh flat-leaf parsley sprigs

1/4 cup sliced green onions

1 clove garlic, halved

1/2 cup nonfat buttermilk

1 tablespoon fresh lemon juice

1/8 teaspoon pepper

1/2 cup diagonally sliced celery

1/2 cup coarsely chopped red bell pepper

1 Place potatoes in a saucepan; cover with water, and bring to a boil. Cover, reduce heat, and simmer 15 minutes or until tender; drain. Set potatoes aside, and keep warm.

2 Position knife blade in food processor bowl. Drop dillweed, flat-leaf parsley, green onions, and garlic halves through food chute with processor running; process 3 seconds or until minced. Add nonfat buttermilk, lemon juice, and pepper; process until smooth.

3 Cut potatoes in half. Combine potatoes, celery, and bell pepper in a large bowl. Add buttermilk mixture, tossing gently to coat.

Yield: 6 servings (serving size: 1 cup).

CALORIES 129 (2% from fat) / PROTEIN 4.6g / FAT 0.3g (SAT 0.1g, MONO 0g, POLY 0.1g) / CARB 28.4g / FIBER 3.4g / CHOL 1mg / IRON 2.7mg / SODIUM 4.5mg / CALCIUM 68mg