Loaded Cottage Cheese Potato Salad (Printer-Friendly Layout)
Creamy potato salad with cottage cheese, bacon and cheddar that transforms a classic side into a protein-packed dish.
# Ingredients You'll Need:
01 -
2 lbs baby potatoes, halved or quartered
02 -
1 cup cottage cheese
03 -
¼ cup mayonnaise (optional, for added richness)
04 -
½ cup shredded cheddar cheese
05 -
4 slices bacon, cooked and crumbled
06 -
3 green onions, chopped
07 -
1 tbsp Dijon mustard
08 -
1 tbsp apple cider vinegar or lemon juice
09 -
Salt and black pepper, to taste
10 -
Chopped chives or parsley, for garnish
# Step-by-Step Instructions:
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.
# Extra Tips and Tricks:
01 -
This potato salad uses cottage cheese to replace most of the mayonnaise for a lighter, protein-packed alternative while maintaining creamy texture.