Garden Potato Salad

Potato salad with mayonnaise and spring onion, selective focus

Why does potato salad have to be only for picnics? (It doesn’t!) Here’s a lighter-yet-still-tasty version that you’ll love as an anytime side dish — and it’s only 151 calories per one cup serving. This one will please a crowd, be it for potluck or the family table. (It’s also make-ahead fast and stores well.) Delish with only 1 g fat, 2 mg cholesterol, and 118 sodium.







(Serves 10)

6 large potatoes, boiled with skin on, then peeled and cut into 1/2-inch cubes

1 cup chopped celery

1/2 cup sliced green onion

2 tbsps. chopped parsley

1 cup low-fat (1 percent) cottage cheese

3/4 cup low-fat (1 percent) milk

3 tbsps. lemon juice

2 tbsps. cider vinegar

1/2 tsp. celery seed

1/2 tsp dill weed

1/2 tsp. dry mustard

1/2 tsp. white pepper

In a large bowl, place potatoes, celery, green onion, and parsley. 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. Pour chilled cottage cheese mixture over the potatoes and veggies; mix well. Chill for at least 30 minutes before serving.

Recipe adapted from

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