Potato Salad

Say goodbye to heavy, mayo-laden potato salad and hello to this Good Culture cottage cheese potato salad. It’s a lighter, fresher, protein-packed twist on the classic that you’ll want to bring to every picnic this season.

Ingredients:

• 1 ½ pounds russet potatoes
• 2 tablespoons of red onion, finely minced
• 2 green scallions, finely sliced whites and green separated
• 1 cup of Good Culture cottage cheese (220 grams)
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon dijon mustard
• 1 tablespoon white sugar
• 1 ½ teaspoons fine sea salt
• Fresh black pepper
• Sliced radishes, for topping
• Sesame seeds or furikake seasoning, for topping
• Radish batons, for topping

Instructions:

1. Peel and cut the potatoes into chunks and place them into pot. Cover the potatoes with cold water, about an inch.
2. Salt the potatoes and bring the potatoes to a gentle boil and simmer for 10-12 minutes until fork-tender.
3. Place the red onions and scallion in salted cold water for about 5-10 minutes to help reduce any sharpness.
4. While the potatoes boil make the dressing. Add the cottage cheese, rice vinegar, sesame oil, dijon mustard, white sugar, salt and black pepper into a large bowl. Drain the red onions and scallion mixture and add it in as well. Give everything a good whisk until well combined.
5. Once the potatoes are done cooking, drain them and let them cool slightly.
6. Add half of the warm potatoes into the dressing and mash them to create a creamy mixture.
7. Add the rest of the potatoes and gently fold them in; this will create a mixed texture of whole and mashed potatoes for the salad.
8. Refrigerate the salad for at least an hour to help the flavor meld.
9. Garnish the salad with fresh chives, radishes and sesame seeds and enjoy!