Recipe - Cottage Cheese-Potato Salad For 1

1 lg Potato, preferably new
1 tablespoon Salad oil
1 teaspoon White vinegar
One fourth teaspoon Salt
One fourth cup Celery, thinly cut or sliced up
1 tablespoon Green pepper, finely chopped
1 tablespoon Pimento, finely chopped
1 tablespoon Ripe olives, slivered
1 small Green onion, thinly cut or sliced up
1 tablespoon Mayonnaise
1/3 cup Lowfat cottage cheese
Lettuce

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