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.
Ingredients
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
Preparation
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.
Cook potatoes in large pot of boiling salted water for 10 to 15 minutes or until tender. Drain and let cool. Cut potatoes in half and transfer to large bowl. Add 2 tablespoons oil and toss to coat.
Grill potatoes for 3 to 5 minutes or until lightly grill marked.
Whisk together remaining oil, lemon juice, mint, shallots and Dijon in a small bowl. Season with salt and pepper.
Toss potatoes, arugula, peas and dressing together. Makes 10 servings.
Make your own luck with this delicious corned beef, cabbage, and potato salad. It’s hearty, nutritious, and delicious.
Ingredients
2 lbs. small Yukon Gold potatoes
2 cups very thinly sliced green cabbage
1 cup very thinly sliced red cabbage
32 drained, pickled pearl (cocktail) onions, chopped (about 1 cup)
1/2 cup tiny cubes Kerrygold Dubliner or Blarney Castle Cheese
3 oz. deli corned beef, torn into small pieces
Dressing:
1/4 cup extra virgin olive oil
1/4 cup malt vinegar
1 tablespoon stoneground mustard (preferably with stout or ale)
1 tablespoon chopped fresh parsley
2 teaspoons sugar
1/4 teaspoon dried dill
2 cloves garlic, minced
Preparation
Cut potatoes into 1/2-inch cubes and place in a large pot fitted with a steamer basket. Add 1-inch of water to pot and bring to a boil. Reduce heat and cook, covered, for 10 to 15 minutes or until potatoes are tender; let cool slightly. While potatoes are cooking, place remaining salad ingredients in a large bowl. Place all dressing ingredients in a jar with a tight fitting lid and shake well. Add warm potatoes to bowl and drizzle with dressing; lightly stir to coat salad with dressing. Serve immediately.
1 cup green beans, cut into 1-inch pieces and blanched
1 cup red bell peppers, cut into 1 x 1/4 inch strips
1 cup roasted, salted peanuts
Preparation
Place potatoes in large saucepan; cover with water. Bring to boil over high heat; reduce to a simmer and cook until just fork tender. Drain and cool; cut into quarters. Set aside.
Wisk together satay sauce and mayonnaise in a large bowl. Add reserved potatoes, green beans, peppers and peanuts; stir to mix. Serve immediately or chilled.
Consider serving with: grilled shrimp, broiled fish or chicken stir-fry.
