Garden Potato Salad

Garden Potato Salad

3.8 of 5 (194)
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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 99.8
  • Total Fat: 0.2 g
  • Cholesterol: 0.7 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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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


    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


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

  • 152 of 154 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
    106 of 108 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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  • 101 of 114 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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  • 68 of 73 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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  • 58 of 65 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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