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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

In a large bowl, place potatoes, celery, green onion, and parsley.
  1. 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.
  2. 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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