TANGY POTATO SALAD

By curly

Ingredients

• 1/2 cup 1% low-fat cottage cheese
• 1/4 cup skim milk
• 2 Tbsps white vinegar
• 1/4 tsp celery salt
• 1/4 tsp dried dill
• 1/4 tsp dry mustard
• 6 cups cubed peeled red potatoes
• 1/2 cup sliced green onions
• 1/2 cup diced celery
• 2 Tbsp chopped fresh parsley
• 1/4 tsp salt
• 1/4 tsp white pepper

Preparation

Step 1

Combine first 6 ingredients in a blender; process until smooth. Set aside.

Place potato in a large saucepan; cover with water and bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain well.

Combine potatoes, cottage cheese mixture, green onions and remaining ingredients in a bowl; toss well. Cover and chill at least 1 hour.