National Cancer Institute

Garden Potato Salad

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	Nutrition Content Per Serving Makes 10 Servings calories: 151 total fat: 0.5g saturated fat: 0.2g carbohydrates: 30g protein: 6g cholesterol: 2.3mg sodium: 118mg dietary fiber: 3.1g

Ingredients

3 lbs potatoes (6 large)

1 cup chopped celery

1/2 cup sliced green onion

2 tablespoons chopped parsley


DRESSING
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 dillweed

1/2 teaspoon dry mustard

1/2 teaspoon white pepper

Preparation

In a blender, blend cottage cheese, milk, lemon juice, vinegar, celery seed, dillweed, dry mustard, and white pepper until smooth. Chill for 1 hour.

Scrub potatoes; boil in jackets until tender. Cool; peel. Cut into 1/2-inch cubes. Add celery, green onion, and parsley.

Pour chilled cottage cheese mixture over vegetables; mix well. Chill at least 30 minutes before serving.