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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


  • 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.


  • 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.

Keep the Beat is a trademark of the U.S. Department of Health and Human Services.