Garden Potato SaladEn Español (Spanish Version)
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
Serving Size1 cupCalories
less than 1 gSaturated Fatless than 1 gCholesterol
118 mgServings10IngredientsMeasuresPotatoes, boiled in jackets, peeled and cut into ½ inch cubes3 lb (about 6 large)Celery, chopped1 cup Green onions, sliced1/2 cup Parsley, chopped2 tablespoons Low-fat cottage cheese1 cup Skim milk¾ cup Lemon juice3 tablespoons Cider vinegar2 tablespoons Celery seed½ teaspoon Dill weed ½ teaspoon Dry mustard½ teaspoon White pepper½ teaspoon DirectionsIn a large bowl, place potatoes, celery, green onion, and parsley.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.Pour chilled cottage cheese mixture over vegetables; mix well. Chill at least 30 minutes before serving.