Loaded Cottage Cheese Potato Salad

This hearty Loaded Cottage Cheese Potato Salad has transformed my summer cookouts from ordinary to extraordinary. The creamy cottage cheese base creates a protein-packed twist on the classic, while still delivering all the comfort of traditional potato salad.

I first made this recipe when looking for ways to lighten up our family cookouts without sacrificing flavor. Now it's requested at every backyard gathering and has converted even my mayo-loving uncle into a cottage cheese believer.

Ingredients

• Baby potatoes small potatoes cook quickly and hold their shape beautifully for the perfect bite
• Cottage cheese provides protein and creamy texture with less fat than traditional mayo
• Mayonnaise just a touch adds richness while keeping the salad lighter
• Cheddar cheese sharp varieties give the best flavor contrast
• Bacon look for thick-cut for the best texture and flavor impact
• Green onions adds fresh bite and color
• Dijon mustard adds tanginess that balances the creaminess
• Apple cider vinegar brightens all flavors use fresh-pressed if available
• Salt and pepper critical for bringing all flavors together
• Fresh herbs for garnish and fresh flavor finish

Step-by-Step Instructions

Cook the Potatoes

Add halved baby potatoes to a large pot of heavily salted cold water. Bring to a boil and cook for 12-15 minutes until you can easily pierce them with a fork but they still hold their shape. Be careful not to overcook or they will fall apart when mixing. Drain thoroughly and spread on a baking sheet to cool quickly.

Make the Dressing

In a large bowl whisk together cottage cheese and mayonnaise until smooth. Small cottage cheese curds work best here but larger curds can be blended briefly if needed. Add Dijon mustard apple cider vinegar salt and freshly ground black pepper whisking until completely incorporated. Taste and adjust seasonings remembering the potatoes will mellow the flavors.

Combine the Salad

Once potatoes have cooled to room temperature add them to the dressing bowl. Gently fold with a rubber spatula to coat each piece without breaking the potatoes. Add shredded cheddar bacon pieces and sliced green onions reserving a small amount for garnish. Fold again just until ingredients are evenly distributed throughout the salad.

Chill and Garnish

Cover the bowl and refrigerate for at least 30 minutes though overnight is even better as flavors meld beautifully. Before serving sprinkle with reserved bacon cheddar green onions and additional fresh herbs. This creates a beautiful presentation and ensures fresh texture in every serving.

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The secret ingredient that truly elevates this dish is the Dijon mustard. I discovered this by accident when I ran out of yellow mustard one summer afternoon. The Dijon adds a complex tanginess that perfectly balances the richness of the cheese and bacon. My grandmother initially turned up her nose at the cottage cheese substitution but ended up asking for the recipe after her second helping.

Make It Ahead

This potato salad actually improves with time as the flavors meld together. You can prepare it up to 24 hours in advance which makes it perfect for entertaining. If making ahead consider reserving the bacon separately and adding it just before serving to maintain its crispness. The potato base will absorb more of the dressing overnight so you might want to keep a small amount of extra dressing on the side to refresh it before serving.

Perfect Substitutions

This recipe welcomes adaptations based on dietary needs or what you have on hand. Greek yogurt can replace the cottage cheese for an even tangier profile. For a vegetarian version omit the bacon and add smoked paprika for that smoky flavor. Blue cheese crumbles can replace cheddar for a more robust flavor profile. For herbs consider fresh dill or parsley if chives aren't available. The recipe remains delicious with any of these thoughtful swaps.

Serving Suggestions

Serve this hearty potato salad alongside grilled meats for a complete protein-packed meal. It pairs wonderfully with barbecued chicken or a simple grilled steak. For a vegetarian spread it makes an excellent companion to grilled portobello mushrooms or vegetable skewers. Serve it slightly chilled but not ice cold to allow the flavors to fully express themselves. This salad also works beautifully as part of a brunch spread alongside frittatas or quiches.

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Frequently Asked Questions About Recipes

→ Can I make this potato salad ahead of time?

Yes! This potato salad actually benefits from being made ahead. Prepare it up to 24 hours in advance and store covered in the refrigerator. The flavors will develop and meld together, making it even more delicious. Just add the garnish of fresh herbs right before serving.

→ What type of cottage cheese works best?

Small or medium curd cottage cheese works well for this potato salad. If you prefer a smoother texture, you can blend the cottage cheese briefly before adding it to the dressing. For the creamiest result, full-fat cottage cheese is recommended, though low-fat varieties will also work.

→ Can I make this vegetarian?

Absolutely! Simply omit the bacon for a vegetarian version. You can add extra flavor with smoked paprika or a dash of liquid smoke to simulate that smoky bacon flavor. Alternatively, add extra vegetables like diced bell peppers or celery for additional crunch and flavor.

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

This potato salad will keep well in an airtight container in the refrigerator for 3-4 days. The cottage cheese base actually helps it maintain freshness longer than traditional mayo-based salads, though the texture of the potatoes may soften slightly over time.

→ What potatoes are best for this salad?

Baby potatoes (red, gold, or a mix) are ideal because they hold their shape well after cooking and have a creamy texture. If you don't have baby potatoes, Yukon Gold or red potatoes cut into bite-sized pieces work well too. Avoid russet potatoes as they tend to fall apart more easily when mixed.

→ Can I add other mix-ins to customize this salad?

Definitely! This potato salad is very adaptable. Consider adding diced hard-boiled eggs, chopped dill pickles, diced red onion, roasted red peppers, or even cooked corn kernels. Fresh herbs like dill or parsley also make excellent additions for extra flavor and color.