Ingredients:

6 Cups cubed peeled red potato
1/2 Cup lowfat cottage cheese
1/4 Cup skim milk
1/4 Tsp celery salt
2 Tbsp white vinegar
1 Tsp chopped fresh or 1/4 tsp dried dill
1/4 Tsp dry mustard
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

Directions:

Combine

Cottage cheese
Milk
Celery salt
Vinegar
Dill
Mustard

in a blender. Process until smooth. Set aside.
[NOTE: this mixture will be sufficient for two servings.]

Place potatoes in a large sauce pan; cover with water & bring to a boil. Reduce heat, simmer 15 minutes or until tender. Drain well.

Combine potato, cottage cheese mixture from blender & green onions, diced celery, parsley, salt & pepper in a bowl. Toss well. Cover and chill at least one hour.

Yield: Six servings (1 cup each)

[FromCooking Light, July/August 1996. This is an easy recipe and also good with BBQ. PWD]