GARDEN POTATO SALAD

1.In a blender, mix curds, milk, lemon juice, vinegar, celery seed, dillweed, dry mustard, and white pepper until smooth. Chill for 60 minutes.

2.Scrub potatoes; bubble in coats until delicate. Cool; peel. Cut into ½-inch 3D squares. Include celery, green onion, and parsley.

3.Pour chilled curds blend over vegetables; blend well. Chill no less than 30 minutes before serving

I N G R E D I E N T S

3 lbs potatoes (6 large)

1 cup chopped celery

½ cup sliced green onion

2 tablespoons chopped parsley

DRESSING

1 cup low-fat cottage cheese

¾ cup skim milk

3 tablespoons lemon juice

2 tablespoons cider vinegar

½  teaspoon celery seed

½  teaspoon dillweed

½  teaspoon dry mustard

½  teaspoon

white pepper