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High Protein Potato Salad

A delightful blend of tender diced potatoes, creamy cottage cheese, and fresh chives, this high protein potato salad is perfect for summer picnics and family gatherings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 425
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups potatoes, diced Waxy varieties like red or new potatoes are recommended.
  • 1 cup cottage cheese Can swap for low-fat or non-fat options.
  • 1/4 cup chives, chopped Substitute with green onions if desired.
  • 1/4 cup Greek yogurt Optional, can replace with sour cream.
  • 1 tablespoon olive oil Can use avocado oil for a different flavor.
  • 1 tablespoon apple cider vinegar Any vinegar can be used based on preference.
  • Salt and pepper To taste.

Method
 

Preparation
  1. Boil the diced potatoes in salted water for about 10 to 15 minutes until tender. Drain and cool completely.
  2. In a bowl, mix together cottage cheese, Greek yogurt (if using), olive oil, and apple cider vinegar. Season with salt and pepper.
  3. Once cooled, fold the potatoes gently into the creamy mixture.
  4. Add the chopped chives and gently mix until evenly distributed.
  5. Chill the salad or serve at room temperature.

Notes

Store in an airtight container in the refrigerator for up to 3 days. Can be frozen for up to 2 months, but texture may change upon thawing. Optionally reheat gently with added moisture if desired.