Mind Body

Garden potato salad


3 pounds potatoes (about 6 large), boiled in skins, peeled and cut into ½-inch cubes
1 cup chopped celery
½ cup sliced green onion
2 Tbsp chopped parsley
1 cup low-fat (1 percent) cottage cheese
¾ cup low-fat (1 percent) milk
3 Tbsp lemon juice
2 Tbsp cider vinegar
½ tsp celery seed
½ tsp dill weed
½ tsp dry mustard
½ tsp white pepper


  1. In a large bowl, place potatoes, celery, green onion and parsley.
  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.
  4. Chill for at least 30 minutes before serving.

Yield: 10 servings
(serving size is 1 cup)
Calories 151
Total fat 1 g
Saturated fat 1 g
Cholesterol 2 mg
Sodium 118 mg