Creamy Country Potato Salad


1/2 c. nonfat buttermilk
1/4 c. lemon juice
2 tbs. light mayo
1 tbs. Dijon mustard
1 tbs. fresh thyme, chopped
1/2 tsp. salt
2 1/2 c. cubed red potatoes,
cooked and drained
(about 1 lb.)
1 rib celery, chopped
1 sm. green bell pepper, chopped

In a large glass, ceramic or plastic bowl,
mix buttermilk, juice, mayonnaise,
mustard, thyme and salt.
Add potatoes, celery and pepper.
Toss gently to coat vegetables thoroughly.
Cover. Refrigerate until well chilled.
Makes 6 servings.