Garden Potato Salad
Low-fat cottage cheese is the secret to the dressing in this delicious low-fat, low-cholesterol, and low-sodium mixture of vegetables and herbs.
Ingredients
- 3 lb potatoes (about 6 large), boiled in jackets, peeled and cut into ½-inch cubes
- 1 C chopped celery
- ½ C sliced green onion
- 2 Tbsp chopped parsley
- 1 C low-fat (1 percent) cottage cheese
- ¾ C 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
Ingredients for 10 servings (2 kg) · the original recipe
Method
- 1
In a large bowl, place potatoes, celery, green onion, and parsley.
- 2
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.
BlenderFood processor - 3
Pour chilled cottage cheese mixture over vegetables; mix well.
- 4
Chill for at least 30 minutes before serving.
Source: National Heart, Lung, and Blood Institute; National Institutes of Health; U.S. Department of Health and Human Services. The recipe is in the public domain. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by National Heart, Lung, and Blood Institute. Copied on 2026-11-12.
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