Cottage cheese-potato salad for 1

1 servings

Ingredients

Quantity Ingredient
1 large Potato, preferably new
1 tablespoon Salad oil
1 teaspoon White vinegar
¼ teaspoon Salt
¼ cup Celery, thinly sliced
1 tablespoon Green pepper, finely chopped
1 tablespoon Pimento, finely chopped
1 tablespoon Ripe olives, slivered
1 small Green onion, thinly sliced
1 tablespoon Mayonnaise
⅓ cup Low-fat cottage cheese
Lettuce

Directions

Preparation: 30 minutes including cooking potato plus chilling.

Cook potato in its jacket until just tender. Cool until it can be handled, peel and dice into a bowl. You should have about 1 cup. Stir oil, vinegar, and salt together and pour over hot potato, tossing lightly. Cool.

Add celery, green pepper, pimento, olives and onion. Stir mayonnaise and cottage cheese together, add to salad and toss lightly. Chill well. Serve on lettuce.

Source: Margo Oliver's Good Food For One c. 1990 Shared but not tested by Elizabeth Rodier

Related recipes