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
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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