Garden Potato Salad (using cottage cheese)

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

In large bowl, place potatoes, celery, green onion and parsley.

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 1 hour.

Pour chilled cottage cheese mixture over vegetables; mix well. Chill at least 30 minutes before serving.

Servings: 10 (serving size: 1 cup)