POTATO SALAD WITH BASIL BUTTERMILK DRESSING 1 1/3 cups lightly packed fresh basil leaves 1 cup nonfat buttermilk 1/3 cups reduced-calorie mayonnaise 3/4 teaspoons salt 1/4 teaspoons pepper 5 pounds small unpeeled round red potatoes 1 1/3 cups sliced green onions Combine first 3 ingredients in container of an electric blender. Process until basil is finely chopped; pour mixture into a small bowl. Add salt and pepper; stir well. Cover and chill. Place potatoes in a large Dutch oven. Cover with water, and bring to a boil. Partially cover, reduce heat, and simmer 25 minutes or until tender. Drain potatoes, and let cool. Cut each potato in half crosswise; cut each half into 4 wedges. Place potato wedges in a large bowl; add basil mixture and green onions, tossing gently to coat. Cover and chill.
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