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Garden Potato Salad Printer Friendly Version

image of dish

151
Cals

Nutrition Facts

Serving Size 1 cup
Calories 151
Total Fat less than 1 g
Saturated Fat less than 1 g
Cholesterol 2 mg
Sodium 118 mg

 

Servings and Times

Servings 10

 

Ingredients and Preparation

Ingredients Measures
Potatoes, boiled in jackets, peeled and cut into ½ inch cubes 3 lb (about 6 large)
Celery, chopped 1 cup
Green onions, sliced 1/2 cup
Parsley, chopped 2 tablespoons
Low-fat cottage cheese 1 cup
Skim milk ¾ cup
Lemon juice 3 tablespoons
Cider vinegar 2 tablespoons
Celery seed ½ teaspoon
Dill weed ½ teaspoon
Dry mustard ½ teaspoon
White pepper ½ teaspoon

 

 

  1. Directions
  2. In a large bowl, place potatoes, celery, green onion, and parsley.
  3. 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.
  4. Pour chilled cottage cheese mixture over vegetables; mix well. Chill at least 30 minutes before serving.


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