Posted by: Duke Raleigh Hospital | June 22, 2012

(Healthy) Garden Fresh Potato Salad

Summer is officially here! Which means- so are the cook-outs and backyard barbecues.

Instead of sacrificing your waistline for a traditional potato salad, whip up this delicious mixture of fresh vegetables and herbs for the perfect side item! Low-fat cottage cheese is the secret ingredient for this big-on-taste but low in  fat, cholesterol, and sodium recipe!

(Don’t worry, your secret is safe with us.)

Nutritional Facts

Serving Size 1 cup
Calories 151
Total Fat Less than 1 g
Saturated Fat Less than 1 g
Cholesterol 2 mg
Sodium 118 mg

Servings and Times

Servings 10

Ingredients and Preparation    

Ingredients

Measures

Potatoes, boiled in jackets, peeled and cut into ½ inch cubes 3 lb  (about 6 large)
Celery, chopped 1 cup
Green onions, sliced 1/2 cup
Parsley, chopped 2 tablespoons
Low-fat cottage cheese 1 cup
Skim milk ¾ cup
Lemon juice 3 tablespoons
Cider vinegar 2 tablespoons
Celery seed ½ teaspoon
Dill weed  ½ teaspoon
Dry mustard ½ teaspoon
White pepper ½ teaspoon

 

Directions

  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.
  3. Pour chilled cottage cheese mixture over vegetables; mix well. Chill at least 30 minutes before serving.

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