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Recipe: Garden Potato Salad

Ingredients

  • 6 (about 3 lb) large potatoes, boiled in jackets, peeled, cut into 4-inch cubes
  • 1 C celery, chopped
  • 1/2 C green onion, sliced
  • 2 Tbsp parsley, chopped
  • 1 C lowfat cottage cheese
  • 3/4 C skim milk
  • 3 Tbsp lemon juice
  • 2 Tbsp cider vinegar
  • 1/2 tsp celery seed
  • 1/2 tsp dill weed
  • 1/2 tsp dry mustard
  • 1/2 tsp white pepper

Instructions

  1. In large bowl, place potatoes, celery, green onion, and parsley.
  2. Meanwhile, in 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 and mix well. Chill at least 30 minutes before serving.

Number of servings (yield): 4

Meal type: breakfast

Culinary tradition: USA (General)

My rating: 4 stars: ★★★★☆ 1 review(s)