Cheese And Potato Salad
A creamy, savory potato and cheese salad with crisp celery and tangy dressing, perfect for picnics, potlucks, or as a refreshing side dish for any meal.
Ingredients
Instructions
- Place eggs in a saucepan and cover with cold water.
- Bring the water to a boil and then reduce heat to just below simmering.
- Cover and cook for 15 minutes.
- Run cold water over the eggs until they are cool, then remove shells.
- Chop the eggs into small pieces.
- In a bowl, combine salad dressing, vinegar, onion, and mustard.
- Add celery and cottage cheese to the dressing mixture and mix well.
- Gently fold in the chopped eggs and drained sliced potatoes.
Tips & Substitutions
To enhance the flavor, consider using a tangy dressing like Blue-Cheese-Roquefort Salad Dressing instead of regular salad dressing. If you prefer a lighter version, Greek yogurt can be substituted for the salad dressing. For extra crunch, add diced bell peppers or pickles. Make sure to chop the celery finely for better texture and distribution throughout the salad.
Serving Suggestions
Serve the Cheese And Potato Salad chilled on a bed of lettuce for an appealing presentation. It pairs wonderfully with grilled meats or as part of a picnic spread. For a complete meal, consider serving it alongside a light soup or a fresh garden salad. This dish is also a great addition to potlucks and family gatherings.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If the salad seems a little dry after storage, a spoonful of salad dressing can help rehydrate it. Avoid freezing, as the texture may change upon thawing.
Nutrition & Diet Analysis (per serving)
Each serving of Cheese And Potato Salad contains roughly 589 calories, with 12g protein, 29g carbohydrates, and 48g fat. It is an excellent source of vitamin C (36% of the Daily Value), vitamin A (35% of the Daily Value), and protein (25% of the Daily Value), and a good source of potassium and dietary fiber. Note that it is relatively high in sodium, at 1549mg per serving (67% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh potatoes instead of canned?
Absolutely! If using fresh potatoes, peel and boil them until tender, then slice and let them cool before adding to the salad. This will give your dish a fresher taste and texture compared to canned potatoes.
Is this recipe suitable for vegetarians?
Yes, this Cheese And Potato Salad is suitable for vegetarians as it contains no meat products. It makes for a hearty and satisfying dish that can be enjoyed by anyone following a vegetarian diet.
How can I make this salad healthier?
To make this salad healthier, consider using a low-fat or Greek yogurt version of salad dressing instead of traditional mayonnaise-based dressings. You can also increase the vegetable content by adding peas or diced carrots for added nutrition and color.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).