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3.8 of 5 (192)
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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 99.8
  • Total Fat: 0.2 g
  • Cholesterol: 0.6 mg
  • Sodium: 74.1 mg
  • Total Carbs: 22.0 g
  • Dietary Fiber: 3.0 g
  • Protein: 3.9 g

View full nutritional breakdown of Garden Potato Salad calories by ingredient
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Garden Potato Salad


Garden Potato Salad

Introduction

Low-fat cottage cheese is the secret to the dressing in this delicious and simple summer side. Low-fat cottage cheese is the secret to the dressing in this delicious and simple summer side.
Number of Servings: 1

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



Directions

1. Place the potatoes, celery, green onion, and parsley in a large bowl.



2. 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.


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

Yield: 20 servings--Serving Size: 1/2 cup





TAGS:  Side Items |

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Member Ratings For This Recipe



  • 144 of 146 people found this review helpful
    Just going to add a secret to boiling potatoes without making them watery. An English method. Boil spuds in water with skins on for 10 minutes. Empty out all the water and put back on heat at low setting covered. The moisture in the spuds will steam them. Steam till tender..about 20 minutes or so. - 8/10/09

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  • Good
    102 of 104 people found this review helpful
    Before making this recipe, I read the comments. So, after making it as noted, I omitted the celery seed because I used celery already. I did add salt, 1/2 cup green peppers, and about 2 tbsp. regular yellow mustard (not ground). It really made a difference and added that "missing" element. - 5/6/08

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  • 91 of 103 people found this review helpful
    If you have a constructive comment, that's great. But why would someone be rude by saying "It sounds boring" or "I could never get my family to try this"...just keep those comments to yourself.

    I think this sounds like a great alternative to high fat mayo recipes.
    Thanks for sharing!!! - 9/4/09

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  • 60 of 64 people found this review helpful
    Just to add my 2 regarding the negative comments:

    Per the posting instructions, you are only supposed to make a comment if you have actually TRIED the recipe. - 4/4/10

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  • 52 of 59 people found this review helpful
    I'm going to add chopped egg to mine along with other crunchy veggies like radishes and green peppers chopped. Also some relish with the yellow mustard. Might as well get as many veggies in as possible. - 6/24/09

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  • 51 of 87 people found this review helpful
    Sometimes I just have to bypass the comments. If you are going to change the recipe, create your own. It is an insult to the poster of the original recipe when you go on blah, blah, blah about what you did to make the recipe "better". - 9/4/09

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  • Incredible!
    50 of 51 people found this review helpful
    If I hadn't made this myself I would have never guessed that it was not made with mayo. Very yummy! - 10/15/07

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  • Incredible!
    34 of 35 people found this review helpful
    Like it just the way it is! Yum, Yum! - 7/26/09

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  • 33 of 37 people found this review helpful
    This potato salad was so good! I added a few chopped green olives, some paprika and crushed red pepper flakes. I also cut up red potatoes and left the skins on to add a bit more nutritious value. - 7/25/09

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  • Incredible!
    29 of 37 people found this review helpful
    I made this with Tofutti imitation sour cream instead of cottage cheese, left out any milk at all to make it vegan. Otherwise, I followed the recipe and it was awesome! What a relief, its the best recipe I've found for potato salad since I gave up dairy. Thanks. - 7/5/09

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  • Very Good
    27 of 29 people found this review helpful
    I really liked this. I really dislike fat free mayonnaise and the regular is so high in fat but I love potato salad. This was very yummy. Next time I'll cut up the potatoes before I boil them. It took so long for them to get done whole and were hard to cut up. - 2/26/08

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  • Incredible!
    26 of 26 people found this review helpful
    Great potato salad recipe. I took it to a picnic and everyone loved it! - 7/25/09

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  • Incredible!
    25 of 38 people found this review helpful
    Made 1/2 of recipe and used 2 Tbsp omega mayo and used yellow mustard in place of powder. Skipped the parsely and celery seed,added chives,and greek yogurt 2 Tbsp to make a bit smoother dressing. My husband and I loved it. - 2/22/09

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  • Very Good
    24 of 25 people found this review helpful
    This was a hit at a potluck dinner last summer - people didn't even realize it was a "healthy" version! - 3/20/07

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  • Incredible!
    23 of 25 people found this review helpful
    I love potato salads but this one is my favorite; it's easy to make and is simply delicious. Condolat - 2/22/09

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  • Very Good
    23 of 76 people found this review helpful
    CUT UP POTATOES SMALL, SOAK FOR 2 HOURS, DRAIN, REFILL W/WATER & BOIL.REPLACE MILK W/NONDAIRY CREAMER TO REMOVE 1/2 THE POTASSIUM.REPLACE DRY MUSTARD W/2 TBS. YELLOW MUSTARD. ADD IN 1/2 CUP CHOPPED GREEN BELL PEPER. REPLACE WHITE PEPPER W/LAWRY'S SEASONED BLACK PEPPER & USE 1 TSP. SEA SALT.ENJOY. - 1/18/09

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  • Incredible!
    21 of 22 people found this review helpful
    I made this potato salad today and ate it with grilled salmon and talipia. I also grilled some fresh pineapple. This is a really good potato salad! - 7/25/09

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  • Very Good
    20 of 26 people found this review helpful
    My friends loved the way I use to make potato salad, but way too much fat in that. I tried this recipe and omitted the vinegar, celery seed, pepper; substituted valdalia onions to green onion, and added turkey bacon to the recipe. It was delicious. My family raved, even with the turkey bacon. - 9/4/09

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  • Incredible!
    19 of 20 people found this review helpful
    Thanks for sharing, this was fantastic! Also, the longer it sits the better it gets. Will make it again and again. - 9/9/09

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  • 16 of 23 people found this review helpful
    add grated carrots for color...and change the potatoes for Cooked Cauliflower. I am getting away from carbs. Yum! - 12/19/09

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  • Incredible!
    14 of 16 people found this review helpful
    Just the right combination of tastes! Added a sliced cucumber mixed in - perfect! Will definitely make it again. - 8/27/07

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  • O.K.
    13 of 15 people found this review helpful
    I keep the peelings on my potatoes for added fiber. A combination of red and Idaho potatoes make an interesting combo as each has unique texture and flavor. - 9/4/09

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  • Good
    13 of 14 people found this review helpful
    I "expanded" this idea to using the cottage cheese dressing in this recipe for coleslaw.It was good, but like others mentioned, next time I too will use yellow mustard to add to the taste. Great idea, thanks for sharing. - 8/27/09

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  • Good
    13 of 23 people found this review helpful
    I think your measurements values are way off. I only had 2.5 lbs of potatoes & added 1 cup cucumbers along with the other ingredients & measured out 12 - 1/2 cup servings which upped my calorie count to 112 cal/per servings. Liked the cottage cheese, but was still missing something...will make again - 2/28/09

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  • Very Good
    13 of 14 people found this review helpful
    I am not a fan of potato salad, but I loved this one. - 3/15/07

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