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Garden Potato Salad

A great, healthy choice for summer picnics.


3 pounds potatoes, boiled in skins, peeled and cut into ½ inch cubes

1 cup chopped celery

½ cup sliced green onion

2 tablespoons chopped parsley

1 cup low-fat cottage cheese

¾ cup skim milk

3 tablespoons lemon juice

2 tablespoons cider vinegar

½ teaspoon celery seed

½ teaspoon dill weed

½ teaspoon dry mustard

½ teaspoon white pepper



  1. Put potatoes, celery, green onion and parsley in a large bowl.
  2. 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 one hour.
  3. Pour chilled cottage cheese mixture over vegetables; mix well. Chill at least 30 minutes before serving.


Yield: 10 servings, one cup per serving.


Calories: 151

Fat: less than one gram

Cholesterol: 2 milligrams

Saturated fat: less than one gram

Sodium: 118 milligrams

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