Cottage Cheese-Potato Salad
Submitted by janies
A lighter take on classic potato salad using low-fat cottage cheese and just a touch of mayo. Packed with celery, green pepper, pimento, and olives for a single-serving side that’s full of crunch.
YIELD
1 servingPREP
20 minCOOK
20 minREADY
30 minIf regular potato salad feels too heavy, this cottage cheese version cuts through the richness while keeping all the flavor you love.
Low-fat cottage cheese replaces most of the mayonnaise, giving you a tangy, protein-rich dressing that clings to every warm potato cube.
Celery, green pepper, pimento, olives, and green onion load it up with color and crunch.
The trick is tossing the hot diced potato with oil and vinegar first so it absorbs that seasoning right into the flesh before the creamy dressing goes on.
Scaled for one, this is your go-to lunch salad served right on a bed of crisp lettuce.
Pro Tips
- Dress the potatoes while they’re still hot so the vinegar soaks in and seasons from the inside out
- Cook the potato just until tender, not falling apart. You want cubes that hold their shape
- Small-curd cottage cheese blends more smoothly into the dressing
- Scale this up easily by multiplying all ingredients. It keeps well in the fridge for a day or two
Ingredients
Directions
Cook potato in its jacket until just tender.
Cool until it can be handled, peel and dice into a bowl.
You should have about 1 cup.
Stir oil, vinegar, and salt together and pour over hot potato, tossing lightly.
Cool.
Add celery, green pepper, pimento, olives and onion.
Stir mayonnaise and cottage cheese together, add to salad and toss lightly.
Chill well.
Serve on lettuce.
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