Garden Potato Salad
Source: Stay Young At Heart
National Heart, Lung, and Blood Institute
https://healthyeating.nhlbi.nih.gov
| Prep Time | 15 minutes |
| Servings |
|
Ingredients
- 3 lbs. potatoes (about 6 large), boiled in jackets, peeled and cut into ½-inch cubes
- 1 cup chopped celery
- 1/2 cup sliced green onion
- 2 tablespoons chopped parsley
- 1 cup low-fat (1 percent) cottage cheese
- 3/4 cup low-fat (1 percent) 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
Ingredients
|
|
Instructions
- In a large bowl, place potatoes, celery, green onion, and parsley.
- 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.
- Pour chilled cottage cheese mixture over vegetables; mix well.
- Chill for at least 30 minutes before serving.
Share this Recipe