Lighter version of a picnic favorite. This Potato Salad is mayo free but still has all the flavor you want!
Can I do two potato posts in one week?
Is that ok with you?
It's more than ok with me because I mean, those Smashed Potatoes... holy mother of pearl they are the greatest potatoes.
And then who doesn't like Potato Salad, especially when I made it healthier and even included bacon?
Plus, I feel like Potato Salad is totally a recipe for the 4th of July and since that's a week from today, what better time that to go ahead and post it, right?
If you've read my blog for even a small amount of time, you know that I am not a huge fan of mayonnaise.
Maybe it's from the semester I spent as a lunch lady, dealing with excessively large jars and large amounts of mayonnaise. {I just mini threw up}
Or it could be the gloopy noise it makes when you stir it. Ew
But I think the most likely reason is that it just doesn't offer many nutritional benefits.
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Most people try replacing mayo with plain yogurt, but I'm sorry, that just doesn't work for me.
Yogurt is tangy to be a mayonaisse replacement. Mayo is not {or at least it's not supposed to be}...
Therefore, I blend cottage cheese {since it has a relatively neutral, non-tangy flavor} and use that to replace the mayo in most every recipe.
So it should come as no surprise that I use cottage cheese to make my potato salad
Because bacon makes everything better, I use bacon in my potato salad and even throw in an extra teaspoon of bacon grease for good measure.
That's totally optional but since it's only about 40 calories, I don't mind and it fills the potato salad with extra bacon-y flavor. Always a good thing in my opinion.
However, if you want to make this recipe vegetarian, you can completely skip the bacon!
With or without the bacon, I was quite impressed with the results.
In fact, I am confident that any person that tries this potato salad will like it.
So if you're trying to think of what to bring to a 4th of July party next week, this Potato Salad is what it should be. Double or triple the recipe if needed.

Lighter Potato Salad
Ingredients
- 4 slices center-cut bacon chopped, optional
- 1 lb red potatoes unpeeled & chopped into bite sized pieces
- โ cup cottage cheese
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- ยฝ clove garlic minced {optional}
- ยผ teaspoon salt
- 2 green onions chopped
Instructions
- Put the bacon in a large, cold skillet. Heat over medium and cook until the bacon is crispy. Transfer to paper towels to drain, and set aside. Reserve 1 teaspoon of bacon grease.
- Meanwhile, add the potatoes to a large pot and fill with cold water. Bring to a boil and simmer until the potatoes are tender, about 15 minutes. Drain well, put on paper towels, and let cool.
- Put the cottage cheese, Dijon mustard, white vinegar, garlic {if using}, reserved 1 teaspoon of bacon grease {optional} and salt into the bowl of a food processor or blender. Process until completely smooth. Transfer to a glass or plastic bowl and add green onions and cooled potatoes.
- Toss to coat completely. Cover and let sit for at least 1 hour. Keep in the refrigerator until ready to eat. Stir in bacon pieces just before serving.
Notes
What I used to make this recipe:
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Meme
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Connie says
5 lb red potato
1 16oz cottage cheese
1 8oz carton sour cream
1 large red onion chopped
Salt & pepper to taste
Alli Wilkins says
This I exactly what I have been craving. I got a need for potatoes and then this summer heat has me only eating fruits or something unfulfilling or skipping meals.
My husband loves cottage cheese and has me really enjoying it cold. Add some dill , egg and relish maybe olives.it sounds so good.
Meme says
This makes me SO happy to hear!! Glad you enjoyed it!