Garden Potato Salad
Source of Recipe
Karen
Recipe Introduction
Low in fat and saturated fat, cholesterol and sodium.
I had to add salt!
List of Ingredients
3 lb (about 6 large) potatoes, boiled in jackets, peeled and cut into cubes
1 cup celery, chopped
1/2 cup sliced green onions
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 pepperRecipe
1. In a large bowl, place potatoes, celery, green onion and parsley.
2. Meanwhile in a blnder 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.
3. Pour chilled cottage cheese mixture over vegetables; mix well. Chill at least 30 minutes before serving.
Yield: 10 servings - serving size: 1 cup
151 calories, fat is less than 1 g, saturated fat is less than 1 g, cholesterol is 2 mg and sodium is 118 mg.
I added salt and Nature's Seasoning to the potato mixture. Also made up the liquid mixture while potatoes were cooking and chilled it for 1 hour. Didn't end up chilling the prepared salad for 30 minutes but it was still delicious.
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