Garden Potato Salad
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
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
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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
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
Member Ratings For This Recipe
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DEISTEXTREMIST
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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TEXASDY
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DEBDUV
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NYX773
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1BABY1
