Loaded Cottage Cheese Potato Salad (Print-Friendly Version)
A creamy, protein-packed potato dish with cottage cheese, bacon and cheddar that transforms the classic into something extraordinary.
# What You'll Need:
→ Base
01 -
2 lbs baby potatoes, halved or quartered
→ Dressing
02 -
1 cup cottage cheese
03 -
¼ cup mayonnaise (optional)
04 -
1 tbsp Dijon mustard
05 -
1 tbsp apple cider vinegar or lemon juice
06 -
Salt, to taste
07 -
Black pepper, to taste
→ Toppings
08 -
½ cup shredded cheddar cheese
09 -
4 slices bacon, cooked and crumbled
10 -
3 green onions, chopped
11 -
Extra chopped chives or parsley for garnish
# How to Make It:
01 -
Boil the baby potatoes in salted water until fork-tender, about 12–15 minutes. Drain and let cool.
02 -
In a bowl, mix together the cottage cheese, mayonnaise (if using), Dijon mustard, vinegar or lemon juice, salt, and pepper until creamy.
03 -
In a large bowl, toss the cooled potatoes with the dressing. Fold in the cheddar, bacon, and green onions.
04 -
Refrigerate for at least 30 minutes before serving. Garnish with chives or parsley just before serving.
# Additional Tips:
01 -
Substitute lemon juice if apple cider vinegar is unavailable for a brighter dressing.