Pleasant Grove Review | 1960-06-23 | Page 4 | Cottage Cheese, Long White Potato Salad

COTTAGE CHEESE, LONG WHITE POTATO SALAD . . , j i ! w i The next time you make potato pota-to salad try this refreshing new recipe version. It's a tempting combination of creamy cottage cheese, seasonings, and California Califor-nia Long White Potatoes, the versatile, all-purpose potato ideal for salads as well as baking, bak-ing, broiling, frying and mashing. mash-ing. To prepare the potatoes, give them a quick scrub and boil them in their jackets in salted water until just tender. Peel and cut into cubes. You'll find the Long Whites boil beautifully. They cook well without becoming becom-ing soggy or crumbling into pieces, even when peeled first, - then cooked in a small amount of boiling, salted water. Serve this Cottage Cheese-Long Cheese-Long White Potato Salad as a main menu feature of an outdoors out-doors luncheon or patio supper. COTTAGE CHEESE-LONG WHITE POTATO SALAD 6-8 California Long White Potatoes 1 medium onion, minced 1 cup diced celery 'A cup diced cucumber 1 medium green pepper, minced 1 pint small curd cottage cheese Yi cup mayonnaise or salad dressing 2 teaspoons salt !4 teaspoon freshly ground black pepper Boil Long White potatoes in salted water until just tender. Peel and cut into cubes. Add onion, on-ion, celery, cucumber and green pepper. In small bowl combine cottage cheese with mayonnaise, salt and pepper. Mix thoroughly with potatoes. Chill several hours before serving. Makes six elgbt servings.