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Garden Potato Salad
great, healthy choice for summer picnics.
pounds potatoes, boiled in skins, peeled and cut into ½ inch cubes
cup chopped celery
cup sliced green onion
tablespoons chopped parsley
cup low-fat cottage cheese
cup skim milk
tablespoons lemon juice
tablespoons cider vinegar
teaspoon celery seed
teaspoon dill weed
teaspoon dry mustard
teaspoon white pepper
- Put potatoes, celery, green onion and parsley in
a large bowl.
- 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 one hour.
- Pour chilled cottage cheese mixture over vegetables;
mix well. Chill at least 30 minutes before serving.
10 servings, one cup per serving.
less than one gram
fat: less than one gram
National Heart, Lung, and Blood Institute