Recipe for Potato Salad, Light

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Yield:

Ingredients:

Amount	Ingredient
2 lb	Potatoes Cold, Cooked
3 cup	nonfat cottage cheese
1/2 cup	nonfat Italian salad dressing bottled
6 tbl	low-fat mayonnaise
2 tbl	nonfat plain yogurt
1 x	Red Bell Pepper Or Green, Chopped
1 x	red onion minced
1/4 cup	Fresh Parsley Or Fresh Dillweed
	Salt And Pepper To Taste

Instructions:

Instructions: Peel and thinly slice potatoes. (Canned sliced potatoes, drained, may be substituted.) Add cheese, dressing, mayonnaise, yogurt, bell pepper, onion,
parsley, salt and pepper; toss lightly to mix evenly. Refrigerate 2 or more
hours until serving time, allowing flavors to blend. Serve on beds of lettuce, if desired.

(Makes 10 servings, about one cup each)

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