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Cooked by: Chef / Last Modified: 3/24/2004 / Course: salad / Number of Servings: 1 |
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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
Ingredients:
1 large Potato, preferably new
1 Tablespoon(s) Salad oil
1 Teaspoon(s) Lemon juice, fresh!
1/4 Teaspoon(s) Mustard; Dry
1/4 Cup(s) Celery, thinly sliced
1 Tablespoon(s) Green pepper, finely chopped
1 Tablespoon(s) Pimento, finely chopped
1 Tablespoon(s) Ripe olives, slivered
1 small Green onion, thinly sliced
1 Tablespoon(s) Yellow mustard
1/3 Cup(s) Low-fat cottage cheese |
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