• Garden Potato Salad

    Low-fat cottage cheese is the secret to the dressing in this delicious mixture of vegetables and herbs that is low in fat, cholestorol, and sodium .

    Nutrition Facts

    Serving Size 1 cup
    Calories 151
    Total Fat less than 1 g
    Saturated Fat less than 1 g
    Cholesterol 2 mg
    Sodium 118 mg

    Servings and Times

    Servings 10

    Ingredients and Preparation

    Ingredients Measures
    Potatoes, boiled in jackets, peeled and cut into ½ inch cubes 3 lb  (about 6 large)
    Celery, chopped 1 cup 
    Green onions, sliced 1/2 cup  
    Parsley, chopped 2 tablespoons  
    Low-fat cottage cheese 1 cup 
    Skim milk ¾ cup  
    Lemon juice 3 tablespoons  
    Cider vinegar 2 tablespoons 
    Celery seed ½ teaspoon  
    Dill weed  ½ teaspoon  
    Dry mustard ½ teaspoon   
    White pepper ½ teaspoon    
    Directions
    1. In a large bowl, place potatoes, celery, green onion, and parsley.
    2. Meanwhile, in a blender or food processor, blend cottage cheese, milk, lemon juice, vinegar, celery seed, dill weed, dry mustard, and white pepper until smooth. Chill for 1 hour.
    3. Pour chilled cottage cheese mixture over vegetables; mix well. Chill at least 30 minutes before serving.
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