Cottage Cheese Potato Salad
Last Updated on April 22, 2026 by Betty Davies
This lightened up potato salad recipe is made with a cottage cheese dressing and lots of fresh herbs. Lower in fat and calories, and higher in protein, but still just as rich and creamy. This cottage cheese potato salad is perfect for summer bbq’s and cookouts.
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I am, unapologetically, a huge mayonnaise fan, but there is such a thing as over doing it! When I want a lighter side dish to serve up, cottage cheese is a really great substitute.
Simply blend the cottage cheese with lemon juice, fresh dill and seasonings, and gently stir into your cooked potatoes. The result is a rich and creamy potato salad with bright and vibrant flavors.
This cottage cheese potato salad is the dish of the summer!
Be sure to try my No Mayo Greek Potato Salad too!
Why you will love this recipe!
- Better for you: Lower in fat and calories, and higher in protein compared to a classic potato salad.
- Quick and easy: Just blend the ingredients for the creamy dressing as the potatoes cook, then, toss everything together and serve.
- Easy too adapt: This simple potato salad recipe is easy to adapt to suit your tastes with lots of add ins.
- Dietary info: This cottage cheese potato salad recipe is gluten-free and vegetarian.
Ingredients
- Potatoes: I used baby red potatoes for this salad, they don’t need peeling and stay nice and firm.
- Red Onion: A little red onion in the dressing to give it a little bite.
- Dill: Fresh dill is a must in a classic potato salad. Fresh and flavorful.
- Lemon Juice: Use fresh rather than bottled.
- Salt and Pepper
- Oil: Just a little oil helps to thin the dressing. I like to use avocado oil, but canola, vegetable or olive oil will all work well.
- Dijon Mustard: For a little kick.
- Cottage Cheese: I prefer to use full fat (4%) cottage cheese ass it is much creamier, you can use one with a lower fat content if you prefer, it just won’t be as rich.
How to make Potato Salad with Cottage Cheese Dressing
Be sure to scroll down for the full recipe!
- Boil the potatoes til fork tender and drain.
- Blend together the ingredients for the dressing.
- Pour the dressing over the potatoes and mix well.
- Serve!
Recipe Variations
This cottage cheese potato salad is a fairly basic recipe, it is delicious as it is, but feel free to try some of these add ins!
- Hard boiled eggs
- Celery
- Crispy Bacon
- Scallions (Spring Onions)
If dill is not your thing, toss in other herbs instead, like fresh chives or parsley. If you prefer a slightly sweeter salad, add in a little sugar.
Serving Suggestions
This cottage cheese potato salad is great for picnics and barbeques, and it can easily accompany a weeknight dinner, it’s great with chicken and fish. Try it with some of these favorites.
Frequently Asked Questions
Pretty much, yes! If you prefer a firmer bite to your potato salad, go for a waxy variety like reds or fingerlings. If you prefer them softer, opt for a Russet or Yukon Gold.
This totally depends on what potatoes you ae using. It’s best to peel potatoes with thicker skin. As a rule of thumb, I usually peel Russets and Yukon Golds, but don’t bother peeling baby potatoes.
Make Ahead and Storage
Once made, this potato salad will keep well in the fridge in an airtight container for around 3 days, though it is best the day you’ve made it.
Recipe Notes and Tips
- Don’t cut the potatoes too small. When they are small they can retain a lot of water and you can end up with a runny dressing.
- Start the potatoes in cold water and bring them up to a boil. This helps them to cook through evenly.
- You can skip the blending if you prefer for a dressing with more texture. Chop the onion and dill as finely as you can and stir it into the cottage cheese along with the other dressing ingredients.
- For best results, this cottage cheese potato salad should sit for at least 30 minutes before serving to let the flavors develop.
More Potato Salad Recipes
- Red Skinned Potato Salad with Dill
- Creamy Potato Salad with Peas
- Roasted Potato Salad
- Cold Mashed Potato Salad
Cottage Cheese Potato Salad
Equipment
Ingredients
- 2 pounds baby red potatoes (900g)
- ½ red onion (roughly chopped)
- 1 clamshell fresh dill (1 ounce / 28g)
- juice of ½ lemon
- ¼ teaspoon salt
- pinch black pepper
- 1 tablespoon avocado oil
- 1 tablespoon dijon mustard
- 1 cup cottage cheese (225g)
Instructions
- Cut the potatoes in half and add to a large pot of cold salted water. Place on a high heat on the stovetop and bring to a boil. Cook until fork tender (15 to 20 minutes). Drain and set to one side.2 pounds baby red potatoes
- Add the onion, dill, lemon juice, salt, pepper, oil, mustard and cottage cheese to a blender. Blend until smooth.½ red onion, 1 clamshell fresh dill, juice of ½ lemon, ¼ teaspoon salt, pinch black pepper, 1 tablespoon avocado oil, 1 tablespoon dijon mustard, 1 cup cottage cheese
- In a large bowl, pour the dressing over the cooked potatoes and toss gently to combine.
Notes
- Don’t cut the potatoes too small. When they are small they can retain a lot of water and you can end up with a runny dressing.
- Start the potatoes in cold water and bring them up to a boil. This helps them to cook through evenly.
- You can skip the blending if you prefer for a dressing with more texture. Chop the onion and dill as finely as you can and stir it into the cottage cheese along with the other dressing ingredients.
- For best results, this cottage cheese potato salad should sit for at least 30 minutes before serving to let the flavors develop.
