Appetizer Salad Side Dish

Garden Potato Salad

  • Ready Time: 105min
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  • Prep Time: 15min
    Cook Time: 90min
  • Serves: 5
    Prep Method: Boiled
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Low-fat cottage cheese is the secret to the dressing in this delicious low-fat, low-cholesterol, low-sodium mixture of vegetables and herbs potato salad. This potato salad recipe was used in a research study, which shows that potatoes can be part of a weight loss regimen.


  • 1 1/2 pounds (about 3 large) potatoes, boiled in jackets, peeled and cut into 1/2-inch cubes
  • 1/2 cup chopped celery
  • 1/4 cup sliced green onion
  • 1 Tbsp chopped parsley
  • 1/2 cup low-fat cottage cheese
  • 3 oz. skim milk
  • 1/2 Tbsp lemon juice
  • 1 Tbsp cider vinegar
  • 1/4 tsp celery seed
  • 1/4 tsp dill weed
  • 1/4 tsp dry mustard
  • 1/4 tsp white pepper

Prep Time: 15min | Cook Time: 90min

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


Vitamin C25%


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