Cottage Cheese Potato Salad Steph Recipes

Steps:

• Combine potatoes, celery, green pepper, pimento, onion and pickle in large bowl, mixing gently.
• Chill for several hours.
• Add mayonnaise, salt, pepper, dry mustard and lemon juice, tossing lightly.
• Fold in cottage cheese.

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain., Meanwhile, in a large salad bowl, combine mayonnaise, sour cream, mustard, celery seed, salt and pepper; mix well. Cut potatoes into cubes. Add to mayonnaise mixture and toss to coat. Add remaining ingredients; mix well. Cover and refrigerate for at least 2 hours.

Steps:

• Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
• In a large bowl, mix together the sour cream, mayonnaise, sugar, half of the onions, and half of the cheese. Gently stir in the cooled potatoes. Top with remaining cheese and onions, and sprinkle bacon bits over the top.

Steps:

• 1. Line bottom and sides of 10 x 6 1/2 x 3/12" dish with mayonnaise. Layer potatoes, salt, pepper, Accent (sprinkle this over the potatoes), green onions, cottage cheese and mayonnaise.
• 2. Repeat layers three times. Mayonnaise should be on top.
• 3. Cover and refrigerate for 24 hours. Stir just before serving. ENJOY!!

Steps:

• In a medium bowl, stir together the cottage cheese, tomatoes, green onions, and cucumbers. Season with salt and pepper to taste. Chill until serving.

Steps:

• Heat oven to 350°F. Place potatoes in 3-quart saucepan; add enough water to cover. Heat to boiling; reduce heat to low. Cover and simmer 5 to 10 minutes or until tender; drain thoroughly. Place potatoes in ungreased square baking dish, 8x8x2 inches.
• Place cottage cheese, sour cream, flour, salt, garlic powder and pepper in food processor or blender. Cover and process until smooth. Add cottage cheese mixture, onion and cheese to potatoes; stir in gently.
• Mix corn flake crumbs and margarine in small bowl; sprinkle over potatoes.
• Bake uncovered 18 to 20 minutes or until thoroughly heated. Let stand 10 minutes before serving.

Steps:

• Place all ingredients except paprika, potato and cottage cheese into a cup and microwave 30 seconds or until butter is melted.
• Stir mixture well, cut two slices half way into potato, fill with mixture and place a little over the outside.
• Wrap with foil and bake for one hour at 180 celsius (350 Fahrenheit).
• Remove potatoes from foil, spoon cottage cheese over top and sprinkle with paprika.

Steps:

• Place the potatoes in a large saucepan and cover with water. Cover and bring to a boil. Reduce heat; cook for 10-15 minutes or until tender. Drain. Peel potatoes and cut into cubes. , In a blender or food processor, combine the cottage cheese, sour cream, milk, sugar, salt and garlic powder; cover and process until smooth. Transfer to a large bowl; stir in the potatoes and onion. , Pour into a 1-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 30 minutes. Sprinkle with cheese. Bake 15 minutes longer or until the cheese is melted.