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Garden Potato Salad

Low-fat cottage cheese is the secret to the dressing in this delicious low-fat, low-cholesterol, and low-sodium mixture of vegetables and herbs.

Recipe Source: Stay Young At Heart
Prep time Cook time Yields Serving Size
15 minutes 0 minutes 10 servings 1 C

Ingredients

3 lb potatoes (about 6 large), boiled in jackets, peeled and cut into ½-inch cubes

1 C chopped celery

½ C sliced green onion

2 Tbsp chopped parsley

1 C low-fat (1 percent) cottage cheese

¾ C low-fat (1 percent) milk

3 Tbsp lemon juice

2 Tbsp cider vinegar

½ tsp celery seed

½ tsp dill weed

½ tsp dry mustard

½ tsp white pepper

calories 151
Total fat 1 g
Saturated fat 1 g
Cholesterol 2 mg
Sodium 118 mg
Percent Daily Values are based on a 2,000 calorie diet.

Directions

  • 1
    In a large bowl, place potatoes, celery, green onion, and parsley.

  • 2
    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.

  • 3
    Pour chilled cottage cheese mixture over vegetables; mix well.

  • 4
    Chill for at least 30 minutes before serving.

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