Garden Potato Salad
Low-fat cottage cheese is the secret to the dressing in this delicious low fat and saturated fat, low cholesterol, low sodium mixture of vegetables and herbs.
||(about 6 large) potatoes, boiled in jackets, peeled and cut into 1/2-inch cubes|
||sliced green onion|
||low-fat cottage cheese|
Yield: 10 servings--Serving Size: 1 cup
- In a large bowl, place potatoes, celery, green onion, and parsley.
- 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. Chill for 1 hour.
- Pour chilled cottage cheese mixture over vegetables; mix well. Chill at least 30 minutes before serving.
Each serving provides:
Total fat: less than 1 g
Saturated fat: less than 1 g
Cholesterol: 2 mg
Sodium: 118 mg
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|Source: NHLBI - LDL lowering cholesterol diet|