Garden Potato Salad
Low-fat cottage cheese is the secret to the dressing in this delicious and simple summer side.
Servings: 20
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
Instructions
- Place the potatoes, celery, green onion, and parsley in a large bowl.
- 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.
- Pour the cottage cheese mixture over the vegetables; mix well. Chill for at least 30 minutes before serving.
Notes
Recipe By: Spark Recipes
Yield: 20 (1/2) cup servings
Yield: 20 (1/2) cup servings
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