Side · vegetarianPrint

Garden potato salad

Name: Garden potato salad
Prep time: 15 min
Yield: 10 servings
Ingredients: 3 lb potatoes (about 6 large, boiled in their skins, peeled, cut into 1/2-inch cubes); 1 cup celery (chopped); 1/2 cup green onion (sliced); 2 Tbsp parsley (chopped); 1 cup low-fat (1%) cottage cheese; 3/4 cup low-fat (1%) 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

From the book of weeknights @weeknights · published 2026-11-12

Serves 10
Prep 15 min
Cook Chill 1 hr 30 min

From National Heart, Lung, and Blood Institute · Regular · make ahead, cold

Goes with Spicy Southern barbecued chicken

Notes

Boil and cool the potatoes ahead of time.

Ingredients

potatoes — about 6 large, boiled in their skins, peeled, cut into 1/2-inch cubes 3 lb
celery — chopped 1 cup
green onion — sliced 1/2 cup
parsley — chopped 2 Tbsp
low-fat (1%) cottage cheese 1 cup (225 g)
low-fat (1%) milk 3/4 cup
lemon juice 3 Tbsp
cider vinegar 2 Tbsp
celery seed 1/2 tsp
dill weed 1/2 tsp
dry mustard 1/2 tsp
white pepper 1/2 tsp

Steps

Combine the potatoes, celery, green onion, and parsley in a large bowl.
Blend the cottage cheese, milk, lemon juice, vinegar, celery seed, dill, mustard, and white pepper until smooth. Chill the dressing for 1 hour.
Pour the dressing over the vegetables and mix well.
Chill at least 30 minutes before serving.