Cottage cheese potato salad
A higher protein, lighter potato salad with cottage cheese, mint, peas and spring onions. This is fresh, light and summery.
Whoever is doing the PR for cottage cheese needs a pay rise. From sad diet food to a seriously trendy cheese, it’s had quite the makeover.
I remember the moment I tried full fat, high quality cottage cheese and realised it wasn’t anything like the cheap, fat free ones I’d eaten on rice cakes for lunch in my sad dieting days.
If you’re yet to be convinced, try Longley Farm’s cottage cheese (not an ad, it’s just absolutely the best).
Anyway, to the recipe. In this potato salad I’ve swapped mayonnaise for cottage cheese for a lighter, high protein twist on a classic. I added mint, peas and spring onions too, but you can keep it simple if you prefer.
I used Jersey royal potatoes which are the best new potatoes, but any will work. This would make a great barbecue side in summer.
You’ll need (serves 3-4 as a side):
450-500g new potatoes, cut into small chunks
120g peas
150g full fat cottage cheese
3 spring onions, finely chopped
Small handful mint leaves, chopped
Put the new potatoes in a saucepan with cold water and salt. Bring to a boil and cook until tender.
Cook the peas in a little water on the hob, or in a mug in a microwave. Alternatively, add to the potatoes when they are almost cooked.
Once the potatoes are cooked, drain and leave to cool. If you’re in a rush, run them under cold water for a minute or so.
In a large bowl, mix the potatoes, drained peas, cottage cheese, spring onions, mint and season well with salt and pepper. Taste and adjust seasoning. Dig in.