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Garden Potato Salad

Garden Potato Salad – Forkwise recipe card (illustration, no photo yet)
LunchAmerican⏱ 15 minServes 10EasyGluten-freeEgg-freeVegetarianNut-free
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes

Ingredients

  • 3 lb potatoes (about 6 large), boiled in jackets, peeled and cut into ½-inch cubes
  • 1 cup chopped celery
  • ½ cup sliced green onion
  • 2 tbsp chopped parsley
  • 1 cup low-fat (1 percent) cottage cheese
  • ¾ cup low-fat (1 percent) milk
  • 3 tbsp lemon juice
  • 2 tbsp cider vinegar
  • ½ tsp celery seed
  • ½ tsp dill weed
  • ½ tsp dry mustard
  • ½ tsp white pepper

Method

  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.
  4. Chill for at least 30 minutes before serving.

Recipe source: NIH National Heart, Lung, and Blood Institute · Public domain (U.S. Government work) · NHLBI – Stay Young At Heart · Reformatted; ingredient quantities parsed
No photo yet – illustrated placeholder.