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.

Author: Balancing Bowls

Meal Type: Eggs Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 4 Servings

Calories: 378 kcal per serving

Ingredients

2 pounds - gold potatoes
1 tbsp - salt
1 can - chickpeas
1 cup - cucumber
4 - green onions
¼ cup - red onion
¼ cup - fresh dill
¾ cup - full-fat cottage cheese
3 tablespoons - brown or Dijon mustard
4 teaspoons - garlic
1 ½ tablespoons - apple cider vinegar
1 tbsp - honey
1 ½ teaspoons - salt
¼ tsp - ground black pepper
¼ tsp - red chili flakes

Instructions

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.
In a mini food processor or blender, combine cottage cheese, mustard, garlic, apple cider vinegar, honey, salt, pepper, and chili flakes. Blend until smooth.
In a large bowl, add cooled potatoes, chickpeas, cucumber, green onions, red onion, and dill. Pour dressing over and toss gently to coat.
Cover and refrigerate for at least 1 hour before serving.

Nutrition