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4
servingsEasy
By Leah Chase
Published 2023
Mix skim milk, cottage cheese, celery salt, dillweed, mustard, vinegar, and lemon juice. Place in blender and blend until smooth. Refrigerate for 1 hour.
Scrub potatoes well. Boil in jackets until they are tender. Cool and peel. Cut potatoes in small pieces. Add green onions, celery, parsley, and white pepper. Toss well; pour milk mixture over potatoes and mix well. Chill for 30 minutes