Leftover Potatoes and Cottage Cheese Salad
- Ready In:
- 17mins
- Ingredients:
- 7
- Yields:
-
1 bowl
- Serves:
- 1
ingredients
- 177.44 ml leftover baked potato, cut in pieces if not already in chunks
- 1.23 ml olive oil
- 118.29 ml chopped tomato (ripe and flavorful ones really make a difference here)
- 2.46 ml dried dill
- 78.78 ml cottage cheese (I like 1% milk fat)
- 0.25 ml fresh ground pepper
- salt (I usually don't add any)
directions
- Toss potato pieces with olive oil, then warm, preferably in toaster oven. You want it to be a little crispy if possible. My toaster oven takes 12 minutes.
- Combine all ingredients over warmed potato in bowl.
- Mix gently.
- Enjoy with a piece of buttered toast if you're okay with the carbs!
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RECIPE SUBMITTED BY
I live and work in Anchorage, Alaska. I teach, so most of my life is spent grading papers, but I cook whenever I can. I like experimenting with recipes from different world cuisines and, since I do live in Alaska, I cook a lot of fish.