Garden Potato Salad I

Boil the 6 large potatoes in their jackets until just tender, about 20-25 minutes. Drain, cool slightly, peel, and cut into 4-inch cubes.

Combine the low-fat cottage cheese, skim milk, lemon juice, and cider vinegar in a large bowl, stirring until smooth.

Whisk the celery seed, dill weed, dry mustard, and white pepper into the cottage cheese mixture until evenly distributed.

Add the potato cubes, chopped celery, sliced green onion, and chopped parsley to the dressing and gently fold together until all ingredients are coated.

Refrigerate for at least 30 minutes before serving to allow flavors to blend and the salad to chill through.