Tangy Potato Salad
|1% low fat cottage cheese||1⁄2 Cup (8 tbs)|
|Skim milk||1⁄4 Cup (4 tbs)|
|White vinegar||2 Tablespoon|
|Celery salt||1⁄4 Teaspoon|
|Chopped fresh dill weed/1/4 teaspoon dried dill weed||1 Teaspoon|
|Dry mustard||1⁄4 Teaspoon|
|Peeled cubed potatoes||6 Cup (96 tbs) (Red Colored)|
|Sliced green onion||1⁄2 Cup (8 tbs)|
|Diced celery||1⁄2 Cup (8 tbs)|
|Chopped fresh parsley||2 Tablespoon|
|White pepper||1⁄4 Teaspoon|
Combine first 6 ingredients in a blender; cover and process until mixture is smooth.
Place potato in a large saucepan; cover with water, and bring to a boil.
Reduce heat; simmer 15 minutes or until tender.
Combine potato, cottage cheese mixture, green onions, and remaining ingredients in a bowl; toss well.
Cover and chill at least 1 hour.