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.
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
- 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.
