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

 

Cooking time: N/A Ingredients: Yield: 10 servings • 3 lb (about 6 large) potatoes, boiled in jackets, peeled and cut into 1/2-inch cubes • 1 C chopped celery • 1/2 C sliced green onion • 2 Tbsp chopped parsley • 1 C low-fat cottage cheese • 3/4 C skim milk • 3 Tbsp lemon juice • 2 Tbsp cider vinegar • 1/2 tsp celery seed • 1/2 tsp dill weed • 1/2 tsp dry mustard  • 1/2 tsp white pepper

	In a large bowl, place potatoes, celery, green onion, and parsley.
	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.
	Pour chilled cottage cheese mixture over vegetables; mix well.
	Chill at least 30 minutes before serving.

source:  National Institutes of Health
http://www.nhlbi.nih.gov/health/public/heart/other/syah/syahrecp.htm