Loaded Cottage Cheese Potato

This hearty loaded cottage cheese potato salad transformed my summer cookouts when I wanted something lighter but still utterly satisfying. The creamy cottage cheese base cuts down on mayo while adding protein, and those crispy bacon bits remind me of a loaded baked potato in the best possible way.

I first created this recipe when trying to please both my health conscious sister and potato salad loving husband at the same family gathering. The empty bowl and recipe requests proved this compromise satisfied everyone.

Ingredients

• 2 lbs baby potatoes: Halved or quartered. Their waxy texture holds up beautifully without getting mushy.
• 1 cup cottage cheese: Creates the creamy base with added protein. Choose 4% milkfat for richness.
• ¼ cup mayonnaise: Optional for traditional flavor but you can omit for an even lighter version.
• ½ cup shredded cheddar cheese: Adds that classic loaded potato flavor. Sharp cheddar provides the most punch.
• 4 slices bacon: Cooked and crumbled for that irresistible smoky crunch. Thick cut works best.
• 3 green onions: Chopped for a fresh bite and color. Use both white and green parts.
• 1 tbsp Dijon mustard: Brings tangy depth that balances the richness beautifully.
• 1 tbsp apple cider vinegar or lemon juice: For brightness that cuts through the creaminess.
• Salt and black pepper: To taste. I recommend tasting after mixing as the bacon adds saltiness.
• Extra chopped chives or parsley: For a fresh garnish and pop of color.

Step-by-Step Instructions

Cook the Potatoes:

Start by boiling the baby potatoes in generously salted water for 12 to 15 minutes until they yield easily to a fork but still hold their shape. Drain them thoroughly and spread on a baking sheet to cool faster. I find cutting them before boiling helps ensure even cooking.

Make the Dressing:

In a large mixing bowl combine the cottage cheese, mayonnaise if using, Dijon mustard, apple cider vinegar or lemon juice, salt, and pepper. Whisk vigorously until the mixture becomes relatively smooth. For extra creaminess, I sometimes blend the cottage cheese first in a food processor.

Combine the Salad:

Once potatoes have cooled to room temperature, add them to the dressing bowl. Fold gently with a rubber spatula to coat each piece without breaking the potatoes. Then add the shredded cheddar, bacon crumbles, and chopped green onions. Stir just until evenly distributed.

Chill and Garnish:

Transfer the finished salad to a serving bowl and refrigerate for at least 30 minutes. This resting time allows the flavors to meld beautifully. Just before serving, sprinkle with additional fresh herbs for color and a flavor boost.

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The cottage cheese is truly the star ingredient here. I discovered its potential when trying to lighten up recipes during a health kick and now I prefer the tangy complexity it adds over plain mayonnaise. My nephew who claims to hate cottage cheese devoured three servings before I revealed the secret ingredient.

Make It Ahead

This potato salad actually improves with time as the flavors meld together. You can prepare it up to two days in advance, perfect for busy weekends or holiday preparations. The potatoes will absorb some of the dressing making everything more flavorful but you might want to add a small splash of lemon juice just before serving to brighten it back up after refrigeration.

Customize Your Creation

The basic recipe is wonderfully adaptable to whatever you have on hand. Try adding diced red bell pepper for color and crunch. Hard boiled eggs make it even more substantial. For herb lovers, dill, parsley, or chives work beautifully. You can even transform it into a Mediterranean version with olives, feta, and sun dried tomatoes instead of the loaded baked potato theme. My family favorite variation includes a teaspoon of smoked paprika mixed into the dressing.

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Serving Suggestions

While perfect alongside grilled meats or burgers, this protein rich salad can stand alone as a light lunch. I often pack it for work meals where it stays fresh even without refrigeration for a few hours. For a beautiful presentation, serve it on a bed of mixed greens with extra cheese and bacon on top. When hosting bridge night, I portion it into individual cups for easy grabbing saving my dining table from the usual buffet congestion.

Storage Solutions

Store leftover potato salad in an airtight container in the refrigerator for up to 4 days. The flavors actually continue developing for the first day or two. If the salad seems dry after storage, simply stir in a tablespoon of plain yogurt or additional cottage cheese to refresh the creaminess. I do not recommend freezing this salad as the texture of the potatoes and cottage cheese will deteriorate.

Common Recipe Questions

→ Can I make this cottage cheese potato salad ahead of time?

Yes! This salad actually benefits from being made a few hours ahead or even the day before serving. The flavors have time to develop and meld together in the refrigerator. Just add the bacon right before serving to maintain its crispness, or reserve a small portion for topping if you've already mixed it in.

→ What type of cottage cheese works best for this potato salad?

Small or medium curd cottage cheese works wonderfully. For a smoother texture, you can blend the cottage cheese briefly before mixing with other dressing ingredients. If you prefer a creamier result, choose full-fat cottage cheese, though low-fat versions will work if you're watching calories.

→ Can I substitute the baby potatoes with other varieties?

Absolutely! While baby potatoes hold their shape nicely and have a buttery texture, you can use russet potatoes (cut into chunks) or Yukon golds. Just be sure not to overcook them - you want them fork-tender but not mushy so they maintain their structure in the salad.

→ How can I make this loaded potato salad vegetarian?

Simply omit the bacon and add extra flavor with smoked paprika (about 1/2 teaspoon) to mimic that smoky bacon essence. You could also add extras like roasted red peppers, capers, or chopped pickle for additional savory notes. Roasted sunflower seeds or chopped toasted nuts can add a nice crunch to replace the bacon's texture.

→ What pairs well with this cottage cheese potato salad?

This protein-packed side is perfect alongside grilled meats like burgers, chicken, or steak. It's also substantial enough to be a light main dish with a simple green salad. For a complete summer spread, serve it at barbecues alongside coleslaw, corn on the cob, and fresh watermelon for dessert.

→ How long does this potato salad keep in the refrigerator?

When stored in an airtight container, this cottage cheese potato salad will keep well for 3-4 days in the refrigerator. The flavors often taste even better on day two! Just give it a good stir before serving, and refresh with a sprinkle of fresh herbs if desired.