Garden Potato Salad

Appetizer, Salad, Side Dish, Snack

At a Glance

  • Potato Type: Fingerling, Gemstone, Purple, Reds, White, Yellow, Russet
  • Prep Method: Boiled
  • Cuisine: American
  • Yield: 5
  • Prep Time:
  • Ready Time:
  • Cook Time:

Recipe By:

Low-fat cottage cheese is the secret to the dressing in this delicious low-fat, low-cholesterol, low-sodium mixture of vegetables and herbs. This recipe was used in a research study, which shows that potatoes can be part of a weight loss regimen.


  • 1 1/2 pounds (about 3 large) potatoes, boiled in jackets, peeled and cut into 1/2-inch cubes
  • 1/2 cup chopped celery
  • 1/4 cup sliced green onion
  • 1 Tbsp chopped parsley
  • 1/2 cup low-fat cottage cheese
  • 3 oz. skim milk
  • 1/2 Tbsp lemon juice
  • 1 Tbsp cider vinegar
  • 1/4 tsp celery seed
  • 1/4 tsp dill weed
  • 1/4 tsp dry mustard
  • 1/4 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 vegetables; mix well. Chill at least 30 minutes before serving.

Calories: 167 Fat: 1g Cholesterol: 1mg Sodium: 131mg Vitamin C: 25% Carbohydrates: 33g Fiber: 4g Protein: 7g Potassium: 891mg

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