Garden Potato Salad
Introduction
Low-fat cottage cheese is the secret to the dressing in this delicious and simple summer side.
Ingredients
3 lb. (about 6 large) potatoes, boiled in jackets and cut into 1/2"" cubes
1 cup chopped celery
1/2 cup sliced green onion
2 tablespoons chopped parsley
1 cup low-fat cottage cheese
3/4 cup skim milk
3 tablespoons lemon juice
2 tablespoons cider vinegar
1/2 teaspoon celery seed
1/2 teaspoon dill weed
1/2 teaspoon dry mustard
1/2 teaspoon white pepper
1 cup chopped celery
1/2 cup sliced green onion
2 tablespoons chopped parsley
1 cup low-fat cottage cheese
3/4 cup skim milk
3 tablespoons lemon juice
2 tablespoons cider vinegar
1/2 teaspoon celery seed
1/2 teaspoon dill weed
1/2 teaspoon dry mustard
1/2 teaspoon white pepper
Directions
1. Place the potatoes, celery, green onion, and parsley in a large bowl.
2. Meanwhile, in a blender or food processor, blend the cottage cheese, milk, lemon juice, vinegar, celery seed, dill weed, dry mustard, and white pepper until smooth. Chill for 1 hour.
3. Pour the cottage cheese mixture over the vegetables; mix well. Chill for at least 30 minutes before serving.
Yield: 20 servings--Serving Size: 1/2 cup
2. Meanwhile, in a blender or food processor, blend the cottage cheese, milk, lemon juice, vinegar, celery seed, dill weed, dry mustard, and white pepper until smooth. Chill for 1 hour.
3. Pour the cottage cheese mixture over the vegetables; mix well. Chill for at least 30 minutes before serving.
Yield: 20 servings--Serving Size: 1/2 cup
Number of Servings: 1
