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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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potatos Ingredients:
1350 g (about 6 large) potatoes, boiled in jackets, peeled and cut into 1/2 cubes |
120 g chopped celery |
50 g sliced spring onion |
2 tablespoons chopped parsley |
225 g low-fat cottage cheese |
175 ml skim milk |
3 tablespoons lemon juice |
2 tablespoons cider vinegar |
1/2 teaspoon celery seed |
1/2 teaspoon dill weed |
1/2 teaspoon dry mustard |
1/2 teaspoon white pepper |
Directions:
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.
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