Cottage Cheese Potato Salad
Creamy, tangy, and bursting with fresh herbaceous flavor, this Cottage Cheese Potato Salad is a healthier twist on a classic side dish. Made with tender Yukon Gold or Russet potatoes, protein-packed cottage cheese, and a dollop of Greek yogurt, this recipe delivers a luscious, guilt-free creaminess without the heaviness of mayonnaise. Fresh dill, chives, celery, and red onion add a vibrant crunch and zesty bite, while Dijon mustard ties the flavors together with a subtle tang. Perfectly seasoned and garnished with a dash of paprika, this visually appealing dish is as satisfying as it is nutritious. Ideal for summer barbecues, potlucks, or quick family dinners, this crowd-pleaser is best served cold and pairs wonderfully with grilled meats or roasted vegetables. Ready in under an hour and packed with wholesome ingredients, this potato salad is sure to become a new favorite in your lineup of go-to side dishes.
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Recipe Information
Ingredients
- 4 large Potatoes (Yukon Gold or Russet)
- 1 cup Cottage cheese
- 0.5 cup Greek yogurt (plain, unsweetened)
- 1 tablespoon Dijon mustard
- 2 tablespoons Fresh dill, chopped
- 2 tablespoons Fresh chives, chopped
- 2 stalks Celery, finely chopped
- 0.5 cup Red onion, finely chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Paprika (optional, for garnish)
Instructions
Wash and peel the potatoes, then cut them into bite-sized cubes.
Bring a large pot of salted water to a boil. Add the cubed potatoes and cook for 15-20 minutes, or until they are tender but not mushy. Drain the potatoes and let them cool completely.
In a large mixing bowl, combine cottage cheese, Greek yogurt, and Dijon mustard. Stir until smooth and well mixed.
Add the chopped dill, chives, celery, red onion, salt, and black pepper to the mixing bowl. Stir to combine.
Add the cooled potatoes to the bowl and gently fold them into the cottage cheese mixture until evenly coated.
Taste and adjust seasoning with additional salt and pepper if needed.
Transfer the potato salad to a serving dish and garnish with a sprinkle of paprika, if desired.
Chill the salad in the refrigerator for at least 1 hour before serving to allow the flavors to meld.
Serve cold as a side dish and enjoy!
Nutrition Facts
Calories |
1219 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.8 g | 10% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 3150 mg | 137% | |
| Total Carbohydrate | 228.1 g | 83% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 23.6 g | ||
| Protein | 56.9 g | 114% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 495 mg | 38% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 5738 mg | 122% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
