Creamy Country Potato Salad

Cuisine: American

Category: vegetable

Servings: 6


2-1/2 cups cubed medium red potatoes
1 pound)
1/2 cup nonfat buttermilk
1/4 cup lemon juice
2 tablespoons cholesterol-free
reduced-calorie mayonnaise or salad
1 tablespoon Dijon mustard
1 tablespoon chopped fresh or
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/2 cup chopped celery (about
1 medium stalk)
1/2 cup chopped green bell pepper
1 small)


Heat 1-1/2 quarts water to boiling in 2-quart saucepan. Add potatoes. Cover and heat to boiling; reduce heat. Simmer 15 to 20 minutes or until tender; drain. Mix buttermilk, lemon juice, mayonnaise, mustard, thyme and salt in large glass or plastic bowl. Add potatoes, celery and bell pepper; toss. Cover and refrigerate about 2 hours or until chilled. 6 servings

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