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Garden Potato Salad

June 10, 2008 - 7:30am
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Garden Potato Salad

Low-fat cottage cheese is the secret to the dressing in this delicious mixture of vegetables and herbs that is low in fat, cholestorol, and sodium.

Nutrition Facts

Serving Size1 cup
Total Fatless than 1 g
Saturated Fatless than 1 g
Cholesterol2 mg
Sodium118 mg

Servings and Times


Ingredients and Preparation

Potatoes, boiled in jackets, peeled and cut into ½ inch cubes3 lb  (about 6 large)
Celery, chopped 1 cup 
Green onions, sliced 1/2 cup  
Parsley, chopped 2 tablespoons  
Low-fat cottage cheese1 cup 
Skim milk¾ cup  
Lemon juice3 tablespoons  
Cider vinegar2 tablespoons 
Celery seed½ teaspoon  
Dill weed ½ teaspoon  
Dry mustard½ teaspoon   
White pepper½ teaspoon    
  1. Directions
  2. In a large bowl, place potatoes, celery, green onion, and parsley.
  3. 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.
  4. Pour chilled cottage cheese mixture over vegetables; mix well. Chill at least 30 minutes before serving.

Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.

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