Garden Potato Salad
Source of Recipe
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Garden Potato Salad
NHLBI.NIH.gov
Stay young at heart
Yield: 10 servings--Serving Size: 1 cup
Plan ahead...needs to chill for 1 hour 30 min.
Low-fat cottage cheese is the secret to the dressing in this delicious low fat and saturated fat, low cholesterol, low sodium mixture of vegetables and herbs.
3 lb (about 6 large) potatoes, boiled in jackets, peeled and cut into 1/2-inch cubes
1 C chopped celery
1/2 C sliced green onion
2 Tbsp chopped parsley
1 C low-fat cottage cheese
3/4 C 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 pepper
In a large bowl, place potatoes, celery, green onion, and parsley.
Meanwhile, in a blender 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.
Pour chilled cottage cheese mixture over vegetables; mix well. Chill at least 30 minutes before serving.
Each serving provides: Calories: 151; Total fat: less than 1 g (Saturated fat: less than 1 g); Cholesterol: 2 mg; Sodium: 118 mg
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