GARDEN POTATO SALAD

I N G R E D I E N T S
3 lbs potatoes (6 large)
1 cup chopped celery
½ cup sliced green
onion
2 tablespoons
chopped parsley
DRESSING
1 cup low-fat cottage
cheese
¾ cup skim milk
3 tablespoons
lemon juice
2 tablespoons
cider vinegar
½ teaspoon
celery seed
½ teaspoon dillweed
½ teaspoon dry mustard
½ teaspoon
white pepper
1 In a blender, blend cottage cheese, milk, lemon
juice, vinegar, celery seed, dillweed, dry mustard,
and white pepper until smooth. Chill for 1 hour.
2 Scrub potatoes; boil in jackets until tender. Cool;
peel. Cut into ½-inch cubes. Add celery, green
onion, and parsley.

3 Pour chilled cottage cheese mixture over vegetables;
mix well. Chill at least 30 minutes before serving.
NUTRITION CONTENT
Per Serving
Makes 10 servings
calories: 151
total fat: 0.5g
saturated fat: 0.2g
carbohydrates: 30g
protein: 6g
cholesterol: 2.3mg
sodium: 118mg
dietary fiber: 3.1g