Garden Potato Salad

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.

~~~Salad~~~
6 large (3 lb.) potatoes, boiled in jackets, peeled and cut into 1/2"
cubes
1 cup finely diced celery
1/2 cup thinly sliced green onion
2 Tbsp chopped fresh parsley

To make the Salad:
In a large bowl, place all Salad ingredients and mix well.

~~~Dressing~~~
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. dried dill weed
1/2 tsp. dry mustard
1/2 tsp. ground white pepper

To make Dressing:
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 Salad and mix well. Chill at
least 30 minutes before serving.

Yield: 10 servings--Serving Size: 1 cup.

Each serving provides:
Calories: 151, Total fat less than 1 g, Saturated fat less than 1 g,


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