Title: Spring Potato Salad
Categories: Salad
Yield: 6 Servings
| LISA CRAWLEY\TSPN |
| 1 | c | Low-fat Cottage Cheese |
| 8 | oz | Plain Yogurt |
| 1 | cl | Garlic; minced |
| 1 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 1/4 | ts | Dillweed |
| 1/4 | c | Sliced Green Onion |
| 4 | c | Cubed Cooked Potatoes |
| 1 | c | Sliced Radishes |
| 1 | c | Diced Unpared Cucumber |
Sieve cottage cheese into a lg. bowl. Add yogurt, garlic, salt, pepper,
dillweed, green onion, and cubed potatoes. Mix well; chill 2 hrs. Add
radishes and cucumbers 30 minutes before serving; toss gently. Spoon into
lettuce-lined salad bowl.