Cottage Cheese Potato Salad Recipes

COTTAGE CHEESE SALAD

Steps:

• In a medium bowl, stir together the cottage cheese, tomatoes, green onions, and cucumbers. Season with salt and pepper to taste. Chill until serving.

CHEESY POTATO SALAD

Steps:

• Place the potatoes into a pot, and fill with enough water to cover.
• Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork.
• Drain, and set aside to cool
• In a large bowl, mix together the sour cream, mayonnaise, sugar, half of the onions, and half of the cheese.
• Gently stir in the cooled potatoes.
• Top with remaining cheese and onions, and sprinkle bacon bits over the top.

CHEESY POTATO SALAD

Steps:

• Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
• In a large bowl, mix together the sour cream, mayonnaise, sugar, half of the onions, and half of the cheese. Gently stir in the cooled potatoes. Top with remaining cheese and onions, and sprinkle bacon bits over the top.

HAM 'N' CHEESE POTATO SALAD

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain., Meanwhile, in a large salad bowl, combine mayonnaise, sour cream, mustard, celery seed, salt and pepper; mix well. Cut potatoes into cubes. Add to mayonnaise mixture and toss to coat. Add remaining ingredients; mix well. Cover and refrigerate for at least 2 hours.

COTTAGE POTATOES

Steps:

• Place the potatoes in a large saucepan or Dutch oven and cover with water. Bring to a boil; reduce heat to medium. Cover and cook for 5-7 minutes or until tender; drain. In a bowl, combine the cheese, onion, green pepper, pimientos, bread, 2 tablespoons parsley and salt. , In a greased shallow 4-qt. baking dish, layer a third of the potatoes and a third of the cheese mixture. Repeat layers twice. Pour milk and butter over all; sprinkle with cornflake crumbs. , Cover and bake at 350° for 45 minutes. Uncover; bake 10-15 minutes longer or until bubbly and top is golden. Sprinkle with remaining parsley.

COTTAGE CHEESE POTATO SALAD - STEPH

Steps:

• 1. Line bottom and sides of 10 x 6 1/2 x 3/12" dish with mayonnaise. Layer potatoes, salt, pepper, Accent (sprinkle this over the potatoes), green onions, cottage cheese and mayonnaise.
• 2. Repeat layers three times. Mayonnaise should be on top.
• 3. Cover and refrigerate for 24 hours. Stir just before serving. ENJOY!!

COTTAGE CHEESE POTATO BAKE

Steps:

• Heat oven to 350°F. Place potatoes in 3-quart saucepan; add enough water to cover. Heat to boiling; reduce heat to low. Cover and simmer 5 to 10 minutes or until tender; drain thoroughly. Place potatoes in ungreased square baking dish, 8x8x2 inches.
• Place cottage cheese, sour cream, flour, salt, garlic powder and pepper in food processor or blender. Cover and process until smooth. Add cottage cheese mixture, onion and cheese to potatoes; stir in gently.
• Mix corn flake crumbs and margarine in small bowl; sprinkle over potatoes.
• Bake uncovered 18 to 20 minutes or until thoroughly heated. Let stand 10 minutes before serving.

COTTAGE CHEESE-POTATO SALAD

Steps:

• Combine potatoes, celery, green pepper, pimento, onion and pickle in large bowl, mixing gently.
• Chill for several hours.
• Add mayonnaise, salt, pepper, dry mustard and lemon juice, tossing lightly.
• Fold in cottage cheese.