Cottage Potato Salad
This creamy and flavorful red potato salad is sure to be a hit at potlucks, picnics and family get-togethers.
1/2 cup buttermilk
1/4 cup mayonnaise or salad dressing
1/4 cup plain yogurt
1/2 of a 1 ounce envelope (2 tablespoons) onion flavor dry salad dressing mix
2 pounds new or small red potatoes
1 (12-ounce) carton cream-style cottage cheese, drained
1 cup thinly sliced celery
1/2 cup (2 ounces) Wisconsin Colby cheese, cubed
1/2 cup sliced radishes
2 tablespoons thinly sliced green onion
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 hard-boiled eggs, thinly sliced
- In a small mixing bowl, combine buttermilk, mayonnaise, and yogurt. Use a wire whisk or fork to stir in the salad dressing mix. Set aside.
- In a large saucepan, cook the potatoes in enough boiling salted water to cover; drain.
- In a large mixing bowl combine cubed potatoes, cottage cheese, celery, colby cheese, radishes, green onion, salt, and pepper. Toss lightly to mix. Gently fold in salad dressing; cover and chill.
- At serving time, garnish with hard-boiled eggs.
Makes 12 servings.
Recipe courtesy of Wisconsin Milk Marketing Board, Inc.