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.

3 lb   (about 6 large) potatoes, boiled in jackets, peeled and cut into 1/2-inch cubes

1 C   chopped celery

1/2 C   sliced green onion

2 Tbsp   chopped parsley

1 C   low-fat cottage cheese

3/4 C   skim milk

3 Tbsp   lemon juice

2 Tbsp   cider vinegar

1/2 tsp   celery seed

1/2 tsp   dill weed

1/2 tsp   dry mustard

1/2 tsp   white pepper

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.

Yield: 10 servings--Serving Size: 1 cup

Each serving provides:

Calories: 151

Total fat: less than 1 g

Saturated fat: less than 1 g

Cholesterol: 2 mg

Sodium: 118 mg

Source: http://www.nhlbi.nih.gov/health/public/heart/other/syah/garpotsa.htm