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.
Serving size: Complete recipe
Calories 1243 Calories from Fat 16
% Daily Value*
Total Fat 2 g3%
Saturated Fat 0.52 g2.6%
Trans Fat 0 g
Cholesterol 6 mg2%
Sodium 1039.2 mg43.3%
Total Carbohydrates 280 g93.4%
Dietary Fiber 35.3 g141.3%
Sugars 16.3 g
Protein 47 g94%
Vitamin A 92.7% Vitamin C 577.9%
Calcium 34.6% Iron 80.3%
*Based on a 2000 Calorie diet