- VE
- GF
- LC
- LF
Dill Potato Salad with Chickpeas and Cottage Cheese Dressing
The cottage cheese dressing blends up smooth and rich, coating tender gold potatoes, crisp cucumber, green onions, and plenty of fresh dill. It's a lighter take on the classic potato salad, but you'd never guess from the flavor. This dill potato salad with chickpeas is creamy, bright, and full of protein - perfect for balancing out the heavier mains at BBQs or tailgates.
Ingredients
For the Salad:
For the Dressing:
Instructions
- Step 1
Place potatoes in a large pot with 1 tablespoon salt and cover with cold water. Bring to a boil, then reduce to a simmer and cook for 10-12 minutes, until fork-tender but still firm. Drain and cool.
- Step 2
In a mini food processor or blender, combine cottage cheese, mustard, garlic, apple cider vinegar, honey, salt, pepper, and chili flakes. Blend until smooth.
- Step 3
In a large bowl, add cooled potatoes, chickpeas, cucumber, green onions, red onion, and dill. Pour dressing over and toss gently to coat.
- Step 4
Cover and refrigerate for at least 1 hour before serving.
Tips & Tricks
Per serving
My Notes
PrivatePRIVATE TO YOUOnly you can see these
Private to you. Jot down what you changed so it's here next time you cook this.
Keep your own notes on this recipe
Private to your account — what you changed, what you'd do differently next time.
Be the first to review this recipe and earn a 20% Bonus
Level up & unlock free Premium by reviewing recipes!
