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Creamy Dilled Potato Salad

2 pounds small unpeeled red potatoes
1/4 cup packed fresh dill weed
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 tablespoon fresh lemon juice
1/8 teaspoon pepper
1/2 cup diagonally sliced celery
1/2 cup coarsely chopped red bell pepperPlace potatoes in a saucepan; cover with water, and bring to a boil. Cover, reduce heat, and simmer 15 minutes or until tender; drain. Set potatoes aside, and keep warm.Position knife blade in food processor bowl. Drop dill weed, flat leaf parsley, green onions, and garlic halves through food chute with processor running; process 3 seconds or until minced. Add nonfat buttermilk, lemon juice, and pepper; process until smooth.Cut potatoes in half. Combine potatoes, celery, and bell pepper in a large bowl. Add buttermilk mixture, tossing gently to coat.Yield: 6 servings (serving size: 1 cup)Calories 129 (2% from fat); Protein 4.6g; Fat 0.3g (Sat 0.1g, Mono 0g, Poly 0.1g); Carb 28.4g;  Fiber 3.4g; Chol 1mg; Iron 2.7mg; Sodium 4.5mg; Calcium 68mg2 WW points

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