Buttermilk Potato Salad         

Ingredients:
3 lbs new potatoes
1 cup low-fat buttermilk
1 medium red onion, about 6 ounces
1 tbs caraway seeds
4 tsp Dijon mustard
2 tbs lemon juice
2 tbs grated lemon rind
1/2 tsp salt
Freshly ground black pepper to taste

Directions:
Scrub the potatoes, and boil until tender but firm. (for large potatoes
this will be about 45 minutes) Drain. Do not peel.

Combine the remaining ingredients in a bowl.

Cool the potatoes slightly, and cut into 1 inch cubes. Stir gently
into the buttermilk dressing. The salad can be eaten immediately but
will be more favorable if refrigerated for an hour or overnight.

Makes 8 servings.