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Cooked by: Chef / Last Modified: 3/24/2004 / Course: salad / Number of Servings: 4 |
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Directions: 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
Ingredients:
1 1/2 Pound(s) New potatoes (7)
1/2 Cup(s) Radishes, sliced
2 Green onions, chopped
1 Sweet yellow pepper, diced
1/2 Cup(s) Potatoes, small size if possible
1 Tablespoon(s) Vinegar
1 Tablespoon(s) Potatoes; new (approximatel
1/2 Teaspoon(s) Dijon mustard
1/4 Teaspoon(s) Mustard; Dry
1/4 Teaspoon(s) Pepper |
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