Creamy Dill Potato Salad

• 2 lb. sm. 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 tbsp. fresh lemon juice
• 1/8 tsp. 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.
2. Cover, reduce heat, and simmer 15 minutes or until tender; drain.
3. Set potatoes aside, and keep warm.
4. Position knife blade in food processor bowl.
5. Drop dillweed, flat-leaf parsley, green onions, and garlic halves through food chute with processor running; process 3 seconds or until minced.
6. Add nonfat buttermilk, lemon juice, and pepper; process until smooth.
7. Cut potatoes in half.
8. Combine potatoes, celery, and bell pepper in a large bowl.
9. Add buttermilk mixture, tossing gently to coat.

unpeeled red potatoes, fresh dillweed, parsley, green onions, clove garlic, nonfat buttermilk, lemon juice, pepper, celery, red bell pepper

Taken from www.foodgeeks.com/recipes/707 (may not work)