Say goodbye to heavy, mayo-laden potato salad and hello to this Good Culture cottage cheese potato salad. It’s a lighter, fresher, protein-packed twist on the classic that you’ll want to bring to every picnic this season.
Ingredients:
- 1 ½ pounds russet potatoes
- 2 tablespoons of red onion, finely minced
- 2 green scallions, finely sliced whites and green separated
- 1 cup of Good Culture cottage cheese (220 grams)
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon dijon mustard
- 1 tablespoon white sugar
- 1 ½ teaspoons fine sea salt
- Fresh black pepper
- Sliced radishes, for topping
- Sesame seeds or furikake seasoning, for topping
- Radish batons, for topping
Instructions:
- Peel and cut the potatoes into chunks and place them into pot. Cover the potatoes with cold water, about an inch.
- Salt the potatoes and bring the potatoes to a gentle boil and simmer for 10-12 minutes until fork-tender.
- Place the red onions and scallion in salted cold waterfor about 5-10 minutesto help reduce any sharpness.
- While the potatoes boil make the dressing. Add the cottage cheese, rice vinegar, sesame oil, dijon mustard, white sugar, salt and black pepper into a large bowl. Drain the red onions and scallion mixture and add it in as well. Give everything a good whisk until well combined.
- Once the potatoes are done cooking, drain them and let them cool slightly.
- Add the half of the warm potatoes into the dressing and mash them to create a creamy mixture.
- Add the rest of the potatoes and gently fold them in, this will create a mixed texture of whole and mashed potatoes for the salad.
- Refrigerate the salad for at least an hour to help the flavor meld.
- Garnish the salad with fresh chives, radishes and sesame seeds and enjoy!