Healthy Garden Potato Salad Recipe


6 (about 3 lb.) large potatoes, boiled in jackets, peeled, cut into 4-inch cubes
1 cup celery, chopped
1/2 cup green onion, sliced
2 Tablespoons parsley, chopped
1 cup lowfat 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. 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.

Yield: 10 servings
Serving size: 1 cup

Each serving provides:

Calories: 145
Total fat: 1 g
Saturated fat: less than 1 g
Cholesterol: 2 mg
Sodium: 122 mg
Total fiber: 3 g
Protein: 6 g
Carbohydrates: 29 g
Potassium: 543 mg

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