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

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.

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