Garden Potato Salad I

Description
Low-fat cottage cheese is the secret ingredient in this delicious dish.
 * Contributed by Healthy Recipes for Diabetic Friends Y-Group
 * Yield: 10 servings (1 cup each)

Ingredients

 * 6 (about 3 lb) large potatoes, boiled in jackets, peeled, cut into 4-inch cubes
 * 1 cup celery, chopped
 * ½ cup green onion, sliced
 * 2 tbsp parsley, chopped
 * 1 cup low-fat cottage cheese
 * ¾ cup skim milk
 * 3 tbsp lemon juice
 * 2 tbsp cider vinegar
 * ½ tsp celery seed
 * ½ tsp dill weed
 * ½ tsp dry mustard
 * ½ tsp white pepper

Directions

 * 1) In large bowl, place potatoes, celery, green onion, and parsley.
 * 2) Meanwhile, in blender or food processor, blend cottage cheese, milk, lemon juice, vinegar, celery seed, dill weed, dry mustard, and white pepper until smooth.
 * 3) Chill for 1 hour.
 * 4) Pour chilled cottage cheese mixture over vegetables and mix well.
 * 5) Chill at least 30 minutes before serving.

Nutritional information
Per 1 cup serving:
 * 145 Calories | 1g Total fat | <1g Saturated fat | 2mg Cholesterol | 122mg Sodium | 29g Carbs | 3g Total fiber | 6g Protein | 543mg Potassium