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Tangy Potato Salad

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Ingredients
  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
  Salt 1⁄4 Teaspoon
  White pepper 1⁄4 Teaspoon
Directions

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.
Drain well.
Combine potato, cottage cheese mixture, green onions, and remaining ingredients in a bowl; toss well.
Cover and chill at least 1 hour.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Potato
Interest: 
Healthy

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Your rating: None
4.25
Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

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

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Tangy Potato Salad Recipe