Recipe: Light Potato Salad

LIGHT POTATO SALAD

2 pounds cooked potatoes, cold,
3 cups nonfat cottage cheese
1/2 cup bottled low fat Italian dressing
6 tablespoons low-fat mayonnaise
2 tablespoons nonfat plain yogurt
1 red or green bell pepper, chopped
1 red onion, minced
1/4 cup fresh parsley or fresh dill weed
salt and pepper to taste
lettuce (for serving, optional)

Peel and thinly slice potatoes (canned sliced potatoes, drained, may be substituted.)

Add cottage cheese, dressing, mayonnaise, yogurt, bell pepper, onion, parsley, salt and pepper; toss lightly to mix evenly.

Refrigerate 2 or more hours until serving time, allowing flavors to blend.

Serve on beds of lettuce, if desired.

Makes 10 servings, about one cup each
Source: San Jose Mercury Newspaper