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.
Each serving provides:
Calories: 151
Total fat: less than 1 g
Saturated fat: less than 1 g
Cholesterol: 2 mg
Sodium: 118 mg