Lola's light Golden Potato Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 small golden potatoes or 1 large one cut into 44 large asparagus1 cup fresh mushrooms (to replace eggs or egg whites)1 tub of cottage cheese at either 2% or 4% *DIFFERENCE IN CALORIES IS 20.1/2 cup of regular sour creamsalt substituteloads of parsley, oregano, rosemary, and garlic powder, and onions1/2 cup of mustard (yellow)picklesoptional: 4 tbsp of taboule saladoptional: celery sticks (2 or 3)
As you chop the potatoes, boil them in unsalted broth along with the asparagus and mushrooms.
Meawhile, mix cottage cheese, sour cream, seasonings and mustard in a blender to make a thick sauce.
Add vinegar if needed.
Chop pickles, add celery and taboule salad to add crunch. I added salsa on mine to twist the flavor a bit.
After veggies are drained, mix sauce with veggies.
Cool or eat right away.
Adorn with paprika, salt, and pepper
Serving Size: Makes 4 cups
Number of Servings: 4
Recipe submitted by SparkPeople user IMBACKAGAIN1.
Meawhile, mix cottage cheese, sour cream, seasonings and mustard in a blender to make a thick sauce.
Add vinegar if needed.
Chop pickles, add celery and taboule salad to add crunch. I added salsa on mine to twist the flavor a bit.
After veggies are drained, mix sauce with veggies.
Cool or eat right away.
Adorn with paprika, salt, and pepper
Serving Size: Makes 4 cups
Number of Servings: 4
Recipe submitted by SparkPeople user IMBACKAGAIN1.
Nutritional Info Amount Per Serving
- Calories: 117.8
- Total Fat: 4.2 g
- Cholesterol: 13.8 mg
- Sodium: 727.3 mg
- Total Carbs: 14.3 g
- Dietary Fiber: 3.0 g
- Protein: 6.2 g
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