Lighter version of a picnic favorite. This Potato Salad is mayo free but still has all the flavor you want!
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Servings 6
Author Meme
Ingredients
4slicescenter-cut baconchopped, optional
1lbred potatoesunpeeled & chopped into bite sized pieces
⅓cupcottage cheese
1teaspoonDijon mustard
1teaspoonwhite vinegar
½clovegarlicminced {optional}
¼teaspoonsalt
2green onionschopped
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
*Potato Salad is best served the day of or day after to prevent the bacon from getting soggy and the salad from getting too watery.*Omit bacon for vegetarian version, and skip the first step.