GARDEN POTATO SALAD
Lowfat cottage cheese is the secret ingredient in this delicious dish.
Yield: 10 servings
• 6 (about 3 lb) large potatoes, boiled in jackets, peeled, cut into 4-inch cubes
• 1 C celery, chopped
• 1/2 C green onion, sliced
• 2 Tbsp parsley, chopped
• 1 C lowfat 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
1. In large bowl, place potatoes, celery, green onion, and parsley.
2. Meanwhile, in 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.
3. Pour chilled cottage cheese mixture over vegetables and mix well. Chill at least 30 minutes before serving.
Serving size: 1 cup - Each serving provides:
Calories: 145
Total fat: 1 g
Saturated fat: less than 1 g
Cholesterol: 2 mg
Sodium: 122 mg
Total fiber: 3 g
Protein: 6 g
Carbohydrates: 29 g
Potassium: 543 mg
National Institutes of Health - www.nih.gov/
Keep the Beat: Heart Healthy Recipes
National Heart, Lung, and Blood Institute
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