Introduction
This Cheese Potato Salad sets itself apart with a uniquely creamy and tangy dressing. The combination of sour cream, Italian dressing, and cottage cheese creates a rich, flavorful coating that perfectly complements the savory potatoes and briny olives. You’ll love how the fresh crunch of celery and green onion balances every delicious bite.
Prep & Cook Time
- Prep Time: 10 minutes
- Cook Time: 30 minutes (for boiling potatoes and eggs)
- Total Time: 40 minutes
- Servings: 8
Ingredients
- ½ cup sour cream
- ¼ cup Italian salad dressing
- 2 cups potatoes (diced and cooked)
- 2 hard boiled eggs (diced)
- 1 cup cottage cheese
- ½ cup celery (chopped)
- ½ cup green olives (sliced)
- ½ cup green onions (sliced)
- ½ tsp salt
Instructions
- Place the diced potatoes in a pot of salted water. Bring to a boil and cook for 10-15 minutes, or until just fork-tender. Drain and let them cool completely.
- While the potatoes cool, prepare the dressing. In a large mixing bowl, whisk together the sour cream and Italian salad dressing until smooth.
- Add the cooled potatoes, diced hard boiled eggs, cottage cheese, chopped celery, sliced green olives, and sliced green onions to the bowl with the dressing.
- Gently fold all ingredients together until evenly combined. Sprinkle with the salt and fold once more to distribute.
- For best flavor, cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.
Variations
- Make it Creamier: For a smoother texture, mash about one-quarter of the cooked potatoes before mixing them in with the rest of the ingredients.
- Change the Serving Style: Serve the salad scooped into crisp lettuce cups or hollowed-out tomato halves for a low-carb or elegant presentation.
- Try a Different Texture: Instead of dicing, thinly slice the cooked potatoes and hard boiled eggs to create a more layered, structured salad.
- Switch the Cheese Texture: Use small-curd cottage cheese for distinct bites, or mix it thoroughly for a more uniform, creamy consistency throughout the salad.
Tips for Success
- Ensure your potatoes are completely cool before mixing to prevent the salad from becoming gummy and the sour cream from breaking.
- Taste the salad after chilling and before serving; you may want to add an extra sprinkle of salt or a dash of black pepper.
- For easier dicing, use waxy potato varieties like Yukon Gold or red potatoes, as they hold their shape well after boiling.
- To quickly cool the potatoes, spread them in a single layer on a baking sheet after draining.
Storage & Reheating
Store the salad in an airtight container in the refrigerator for up to 3 days. This salad is best served cold and is not recommended for reheating, as the ingredients can separate and the texture will change.
FAQ
Can I make this salad ahead of time?
Absolutely. Making it a day ahead allows the flavors to develop beautifully. Just keep it covered in the refrigerator.
What type of potato is best?
Waxy potatoes like Yukon Gold or red potatoes are ideal because they hold their shape and don’t turn to mush when mixed.
Can I use a different kind of olive?
Yes, while the recipe calls for green olives, you can substitute them with an equal amount of sliced black olives for a milder flavor.
My dressing seems too thick. What can I do?
If the salad seems dry after mixing, you can thin it slightly by adding an extra tablespoon of Italian dressing and gently folding it in.
Do I need to peel the potatoes?
That’s entirely up to you. Leaving the peel on adds texture, color, and nutrients, but peeled potatoes offer a more traditional, uniform look.
Is there a substitute for cottage cheese?
The cottage cheese is a key ingredient for the unique texture and creaminess of this recipe. Substituting it would significantly alter the final dish.
