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Garden Potato Salad

Low-fat cottage cheese is the secret to the dressing in this delicious low fat and saturated fat, low cholesterol, low sodium mixture of vegetables and herbs.

3 lb   (about 6 large) potatoes, boiled in jackets, peeled and cut into 1/2-inch cubes
1 C   chopped celery
1/2 C   sliced green onion
2 Tbsp   chopped parsley
1 C   low-fat 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


  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. Chill at least 30 minutes before serving.
Yield: 10 servings--Serving Size: 1 cup

Each serving provides:

Calories: 151
Total fat: less than 1 g
Saturated fat: less than 1 g
Cholesterol: 2 mg
Sodium: 118 mg

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