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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 10 |
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I actually use a Vidallia onion instead of the green onion, but I thought it best to post the recipe as it was written. Ingredients:
6 large potatoes, boiled in jackets, peeled, cut into 4-inch cubes (about 3 lb) |
1 cup celery, chopped |
1/2 cup green onion, sliced |
2 tablespoons parsley, chopped |
1 cup 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 |
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. Chill for 1 hour.
3. Pour chilled cottage cheese mixture over vegetables and mix well. Chill at least 30 minutes before serving.
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