Potato Salad
6 lg. red potatoes, quartered

2 celery stalks, diced

½ sweet yellow onion, diced

2 hard boiled eggs, chopped

Salt and pepper to taste

Mock Mayo Dressing:

4 oz. low-fat cottage cheese

¼ c. skim milk

2-3 tbsp. low-fat mayonnaise

Place potatoes in pan with salted water and bring to a boil. Reduce to medium heat and cook until fork tender. Drain and add cold water & ice to stop cooking process. Let sit for 5-minutes, then drain well. Cube potatoes when cool and dry.

In blender, blend cottage cheese & milk until smooth (will resemble taste and texture of sour cream). Place mixture in bowl. In separate bowl, place 2 tbsp. mayo & 2 tbsp. of cottage cheese and mix well. You may add more of either for desired taste and texture.

In large bowl, add cubed potatoes, onion, celery and eggs. Add enough dressing to coat potatoes. Season to taste.

Makes 8-10 servings @ 2-Points per serving. (Adjust if added more mayo/cottage cheese.)