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Potato Salad with Cottage Cheese Dressing

Boil baby new potatoes until tender, then toss with a creamy yoghurt, cottage cheese, and mustard dressing. Serve warm.

VegetarianHealthyQuickPotato Salad

Estimated Nutrition

Per Serving Total
Calories 268.5 kcals 268.5 kcals
Carbohydrates 26.4 grams 26.4 grams
Fat 11.2 grams 11.2 grams
Protein 14.8 grams 14.8 grams
Cook Time
10 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
30
ml
Wholegrain Mustard
approximately 2 tablespoons
Dairy
90
ml
Greek-Style Yoghurt
approximately 6 tablespoons
45
ml
Cottage Cheese
approximately 3 tablespoons
NutsSeeds
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
Vegetables
150
g
Baby New Potatoes

Steps

  • Boil the potatoes in salted water for ten minutes or until tender.
  • Drain the potatoes and place them in a bowl.
  • Whisk the yoghurt, cottage cheese, and mustard in a small bowl.
  • Season the dressing with salt and pepper.
  • Toss the potatoes with the dressing and serve warm.