Main Dish Potato Salad
Submitted by juliet
Main dish potato salad with cubed ham, hard-boiled eggs, celery, and green onions in a cottage cheese and sour cream dressing with mustard. A hearty no-cook meal served cold on lettuce.
YIELD
6 servingsPREP
30 minCOOK
20 minREADY
This isn’t a side-dish potato salad. With 2 cups of cubed ham and chopped hard-boiled eggs mixed in, it’s a complete meal on a bed of lettuce.
The dressing swaps the usual mayo for a combination of cottage cheese and sour cream. Mixed with mustard, a pinch of sugar, salt, pepper, and fresh parsley, it coats the potatoes with a tangy, creamy richness that’s lighter than a straight mayonnaise dressing but still substantial.
Diced new potatoes (cooked, peeled, and cooled), cubed ham, sliced green onions, chopped celery, and chopped hard-boiled eggs all get tossed together in the dressing. Then it chills for several hours.
That chilling time lets the potatoes absorb the dressing and all the flavors come together. Serve it mounded on lettuce leaves with a dusting of paprika for color.
Kitchen Tips
- Use waxy new potatoes, not russets. They hold their shape after cooking and dicing instead of crumbling apart
- Dice the potatoes while still slightly warm. Warm potatoes absorb the dressing better than cold ones
- Small-curd cottage cheese blends more smoothly into the dressing. Large curd leaves visible lumps
- Chop the hard-boiled eggs last and fold them in gently so they stay in distinct pieces
Variations
- Use cubed smoked turkey instead of ham for a lighter protein option
- Add a tablespoon of fresh dill to the dressing for an herbal lift
- Stir in diced dill pickles or a splash of pickle juice for extra tang
Ingredients
Directions
Combine the cottage cheese, sour cream, mustard, sugar, salt and pepper, and parsley in a salad bowl.
Add the potatoes, ham, green onions, celery and eggs.
Toss to mix well.
Cover and refrigerate for several hours or until well chilled.
To serve: Arrange the salad on a bed of lettuce and sprinkle with paprika.
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