Cottage Cheese Potato Salad
This cottage cheese potato salad is rich and creamy, but, better for you. Easy and quick to make, it's a must for summer parties.
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Servings: 8 servings
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.