Garden Potato Salad
Adapted from the National Heart, Lung, and Blood Institute, National Institutes of Health, US Department of Health and Human Services
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 Size||1 cup|
|Total Fat||less than 1 g|
|Saturated Fat||less than 1 g|
Servings and Times
Ingredients and Preparation
|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|
- In 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.