Slimming Potato Salad

• 1 1/2 lb. red potatoes (peeled, if desired), cooked and cut into 3/4-inch cubes
• 1/4 tsp. chopped chives
• 2 1/2 Tbsp. Molly McButter natural sour cream and butter flavor sprinkles
• 1/2 c. chopped cucumber
• 5 cherry tomatoes, halved
• 1/4 c. plain low-fat yogurt
• 1/2 c. low-fat cottage cheese
• 1 Tbsp. chopped parsley
• red onion rings (optional)

1. Combine potatoes, cucumber and tomatoes in a large bowl.
2. Set aside.
3. In a food processor, fitted with steel blade, or in a blender container, combine yogurt, cottage cheese, chives, parsley and Molly McButter.
4. Process or blend until smooth. Add cottage cheese mixture to potato mixture.
5. Toss lightly to coat. Garnish with additional parsley and onion rings, if desired. Cover and chill. Serve with additional Molly McButter, if desired.
6. Makes 6 servings.
7. Single serving contains 122 calories and 2 fat grams.

red potatoes, chives, mcbutter, cucumber, cherry tomatoes, yogurt, lowfat cottage cheese, parsley, red onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=701719 (may not work)