Cottage Cheese-Potato Salad
Yield
1 servingPrep
?Cook
?Ready
30 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
new potatoes
|
*
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | teaspoon |
white vinegar
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | cup |
celery
thinly sliced |
|
| 1 | tablespoon |
green bell peppers
finely chopped |
|
| 1 | tablespoon |
pimentos
finely chopped |
|
| 1 | tablespoon |
olives
slivered |
*
|
| 1 | small |
scallions, spring or green onions
thinly sliced |
|
| 1 | tablespoon |
mayonnaise
|
|
| ⅓ | cup |
cottage cheese (low-fat 1%)
|
|
| 1 | x |
lettuce
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
new potatoes
|
*
|
| 15 | ml |
vegetable oil
|
|
| 5 | ml |
white vinegar
|
|
| 1.3 | ml |
salt
|
|
| 59 | ml |
celery
thinly sliced |
|
| 15 | ml |
green bell peppers
finely chopped |
|
| 15 | ml |
pimentos
finely chopped |
|
| 15 | ml |
olives
slivered |
*
|
| 1 | small |
scallions, spring or green onions
thinly sliced |
|
| 15 | ml |
mayonnaise
|
|
| 79 | ml |
cottage cheese (low-fat 1%)
|
|
| 1 | x |
lettuce
|
*
|
Directions
Cook potato in its jacket until just tender.
Cool until it can be handled, peel and dice into a bowl.
You should have about 1 cup.
Stir oil, vinegar, and salt together and pour over hot potato, tossing lightly.
Cool.
Add celery, green pepper, pimento, olives and onion.
Stir mayonnaise and cottage cheese together, add to salad and toss lightly.
Chill well.
Serve on lettuce.
