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West Florida Hospital

Garden Potato Salad

The content below is part of the “Health Library” and is not indicative of services available at the facility.

Low-fat cottage cheese is the secret to the dressing in this delicious mixture of vegetables and herbs that is low in fat, cholestorol, and sodium .

Nutrition Facts

Serving Size 1 cup
Calories 151
Total Fat less than 1 g
Saturated Fat less than 1 g
Cholesterol 2 mg
Sodium 118 mg

Servings and Times

Servings 10

Ingredients and Preparation

Ingredients Measures
Potatoes, boiled in jackets, peeled and cut into ½ inch cubes 3 lb  (about 6 large)
Celery, chopped 1 cup 
Green onions, sliced 1/2 cup  
Parsley, chopped 2 tablespoons  
Low-fat cottage cheese 1 cup 
Skim milk ¾ cup  
Lemon juice 3 tablespoons  
Cider vinegar 2 tablespoons 
Celery seed ½ teaspoon  
Dill weed  ½ teaspoon  
Dry mustard ½ teaspoon   
White pepper ½ teaspoon    


  1. In a large bowl, place potatoes, celery, green onion, and parsley.
  2. Meanwhile, in a blender or food processor, blend cottage cheese, milk, lemon juice, vinegar, celery seed, dill weed, dry mustard, and white pepper until smooth. Chill for 1 hour.
  3. Pour chilled cottage cheese mixture over vegetables; mix well. Chill at least 30 minutes before serving.