Anonymous Fri Oct 07 11:22:06 2005

2-1/2 cups cubed medium red potatoes

(about

1 pound)

1/2 cup nonfat buttermilk

1/4 cup lemon juice

2 tablespoons cholesterol-free

reduced-calorie mayonnaise or salad

dressing

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

(about

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