Healthy Potato Salad

Healthy Potato Salad

This is a recipe from my Cottage Cheese Cookout cookbook and challenge from May 2024

You’re really getting the absolute classics to start this cookbook, but they’re all worthy of being at the beginning of the book. There are a few guarantees in life… death, taxes, and potato salad being at a cookout. This ‘tater salad is higher in protein, and lower in calorie per serving because we’re using whipped cottage cheese instead of mayo or sour cream as our base! The best part is, you’d never know.

Ingredients

• 700g Yukon Gold Potatoes
• 150g Cottage Cheese, whipped
• 25g Low fat mayonnaise 
• 15g Dijon Mustard
• 15g Apple Cider Vinegar
• 10g Honey
• 60g Celery, diced
• 60g Red Onion, diced
• 3g Dill
• 4g Celery Salt
• 3g Smoked Paprika

Directions

Wash the potatoes, and cut each in half. Cut each half in thirds, and cut the potatoes into half inch cubes. Place potatoes in a pot, cover with water, and add salt and then bring the pot to a boil, covering to retain heat.

Dice your celery, onion, and transfer to a large bowl. 

The potatoes are done when you can cleanly stick a fork through a cube, and pull it out with little to no effort. Strain in a colander, and shake them around so the edges of the potato cubes get rough (this gives the potato salad more texture). Set aside to cool.

Add whipped cottage cheese, mayo, Dijon mustard, the apple cider vinegar, celery salt, black pepper, smoked paprika, and freshly chopped dill to the bowl. Mix the dressing until combined.

Add the potatoes to the bowl, and scrape the colander clean of potato, adding that to the bowl as well. Fold the potatoes into the dressing, until evenly coated.

Transfer to a tupperware, and refrigerate for as long as possible (a minimum of two hours). 

Serve, and enjoy!

Nutrition per 120g

• Calories: 90
• Protein: 4g 
• Carbohydrates: 17g
• Fat: 1g
• Fiber: 2g