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Garden potato salad

Here's a great choice for a healthful family cookout. Counting carbohydrates? Check out the low-carb alternative.

Ingredients

3 pounds potatoes, boiled in skins, peeled and cut into ½ inch cubes
1 cup chopped celery
1/2 cup sliced green onion
2 tablespoons chopped parsley
1 cup one percent low-fat cottage cheese
3/4 cup skim milk
3 tablespoons lemon juice
2 tablespoons cider vinegar
1/2 teaspoon celery seed
1/2 teaspoon dill weed
1/2 teaspoon dry mustard
1/2 teaspoon white pepper

Low-carb alternative

Instead of potatoes, try decreasing the carbohydrates in this recipe with cauliflower.

• Use the same volume (cup per cup) of cauliflower as potatoes. One large head of cauliflower weighs about three pounds.
• Boil the cauliflower for about eight minutes.
• Be sure to chill the cauliflower before adding to the rest of the ingredients.

Directions

1. Put potatoes, celery, green onion and parsley in a large bowl.
2. 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 one hour.
3. Pour chilled cottage cheese mixture over vegetables; mix well. Chill at least 30 minutes before serving.

Nutrition information per serving

Original ingredients	Alternative ingredients