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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 cup chopped celery
  • 1/2 cup sliced green onion
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  • 2 Tbsp. chopped parsley
  • 1 cup low-fat cottage cheese
  • 3/4 cup 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.

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.

Pour chilled cottage cheese mixture over vegetables; mix well. Chill at least 30 minutes before serving.

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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