Creamy Dill Potato Salad

1. 1

   Place potatoes in a saucepan; cover with water, and bring to a boil.

2. 2

   Cover, reduce heat, and simmer 15 minutes or until tender; drain.

3. 3

   Set potatoes aside, and keep warm.

4. 4

   Position knife blade in food processor bowl.

5. 5

   Drop dillweed, flat-leaf parsley, green onions, and garlic halves through food chute with processor running; process 3 seconds or until minced.

6. 6

   Add nonfat buttermilk, lemon juice, and pepper; process until smooth.

7. 7

   Cut potatoes in half.

8. 8

   Combine potatoes, celery, and bell pepper in a large bowl.

9. 9

   Add buttermilk mixture, tossing gently to coat.

* Per serving · 4 servings · Values may vary.

No additional tips available.