DRESSING:
1 hard-boiled egg, quartered
1 cup nonfat buttermilk
1/4 cup lowfat mayonnaise
2 tablespoons lemon juice
1 tablespoon dijon mustard
1 1/2 teaspoons anchovy paste, optional
1/2 teaspoon salt and pepper

Scrub potatoes. In large pot of boiling salted water,
cook potatoes, covered,
for about 20 minutes or until tender.
Drain and return to pot over low heat
for about 1 minute to dry.
Transfer to paper towels; let cool.
Cut into 1/2-inch cubes; place in bowl.
Sprinkle with onions, parsley, lemon rind and garlic.

Dressing:
In food processor, mix together egg, buttermilk,
mayonnaise, lemon juice, mustard, anchovy paste,
salt and pepper until smooth.
Pour over potatoes; toss gently to coat well.
Serves 8.