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1 1/2 lbs. small red bliss potatoes
2 carrots, peeled and sliced
2 scallions, sliced
1 stalk celery, sliced diagonally
1/4 cup mayonnaise
2 Tbs. white vinegar
2 Tbs. buttermilk
2 Tbs. chopped parsley
1 tsp. salt
1/4 tsp. black Pepper
1. In saucepot over high heat, bring potatoes and enough salted water to cover to a boil; cook 20 minutes or until tender. Drain well, cool and slice.
2. In large bowl, combine potatoes, carrots, scallions and celery.
3. In seperate bowl, whisk together remaining ingredients. Add to potatoes and toss gently to coat.
Per serving: Calories 178, Protein 3g, Carbohydrate 26g, Fiber 3g, Cholesterol 6mg\nFat: Sat. 1g, Trans. 1g, Mono. 2g, Poly. 4g
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