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Cottage Potato Salad Recipe
|Buttermilk||1⁄2 Cup (8 tbs)|
|Salad dressing||1⁄4 Cup (4 tbs)|
|Plain yogurt||1⁄4 Cup (4 tbs)|
|Onion flavor salad dressing mix||1 Tablespoon (Half Envelope)|
|Small red potatoes||2 Pound|
|Cream style cottage cheese||12 Ounce, drained (1 Carton)|
|Sliced celery||1 Cup (16 tbs)|
|Wisconsin colby cheese||2 Ounce, cubed (1/2 Cups)|
|Sliced radishes||1⁄2 Cup (8 tbs)|
|Sliced green onion||2 Tablespoon|
|Hard cooked eggs||2 , thinly sliced|
Serving size: Complete recipe
Calories 1792 Calories from Fat 646
% Daily Value*
Total Fat 72 g111.5%
Saturated Fat 29.6 g147.9%
Trans Fat 0.5 g
Cholesterol 639.3 mg
Sodium 2892 mg120.5%
Total Carbohydrates 205 g68.4%
Dietary Fiber 15.8 g63.2%
Sugars 32.6 g
Protein 91 g181.6%
Vitamin A 77.3% Vitamin C 317.5%
Calcium 93.1% Iron 57.8%
*Based on a 2000 Calorie diet
Stir in salad dressing mix with whisk or fork until well blended.
Refrigerate while preparing salad.
Place potatoes in large saucepan; cover with water.
Bring to a boil over high heat; cook until fork-tender.
Let potatoes cool; cut into cubes.
Combine potato cubes, Cottage cheese, celery, Colby cheese, radishes, green onion, salt and pepper in large bowl.
Toss lightly to mix.
Gently fold in salad dressing mixture; cover and refrigerate.