There's something about a good potato salad at a summer BBQ that just feels right. Creamy, tangy, and perfect alongside smoky ribs, pulled pork, or even a hotdog fresh off the grill. This version has all the indulgent flavor you'd expect but with a little secret - it's loaded with protein from cottage cheese and chickpeas. So while I'm piling my plate high with the classics, I love knowing this side brings some balance (and a little extra staying power) to the table.
The cottage cheese dressing blends up smooth and rich, coating tender gold potatoes, crisp cucumber, green onions, and plenty of fresh dill. It's a lighter take on the classic, but you'd never guess from the flavor.
Ingredient Notes
- Gold Potatoes - hold their shape and have a creamy texture. You could also use red potatoes, which offer a slightly sweeter flavor and hold up well after cooking.
- Cottage Cheese - creates a rich, creamy dressing with extra protein and a tangy note that works beautifully with dill.
- Chickpeas - add fiber, plant protein, and heartiness, making this salad a more satisfying side or even a main dish.
- Fresh Dill - bright and herby, it's the flavor backbone of this salad.
- Cucumber & Onion - bring crunch, freshness, and a bit of bite.
Instructions
Start by placing 2 pounds of cubed gold potatoes into a large pot with 1 tablespoon salt and enough cold water to cover. Bring to a boil, then reduce to a simmer for about 10-12 minutes, until the potatoes are fork-tender but not falling apart. Drain and let cool completely.
Meanwhile, blend the dressing: in a mini food processor or blender, combine ¾ cup full-fat cottage cheese, 3 tablespoons brown or Dijon mustard, 4 teaspoons garlic, 1½ tablespoons apple cider vinegar, 1 tablespoon honey, 1½ teaspoons salt, ¼ teaspoon black pepper, and ¼ teaspoon red chili flakes (optional). Blend until perfectly smooth and creamy.
If you love the crunch and zest of this dish, you should also try my Jalapeño Slaw
for another BBQ-ready side, or check out this Cucumber and Chickpea Salad for a lighter, vinegar-based option.
In a large mixing bowl, add the cooled potatoes, 1 can chickpeas, 1 cup chopped cucumber, 4 chopped green onions, ¼ cup chopped red onion, and ¼ cup fresh dill. Pour the dressing over the top and toss gently to coat.
Cover the salad and refrigerate for at least 1 hour before serving. This chilling time allows the flavors to meld and the texture to firm up.
How to Serve
- At summer BBQs alongside grilled meats, veggie burgers, or bean-based mains
- As a healthier potluck side dish
- Packed into a picnic basket for a sunny afternoon
- With a simple green salad for a light lunch
- Meal-prepped for weekday lunches - it holds up beautifully in the fridge
Tips, Tricks, and Alterations
- Swap dill for parsley or basil for a different flavor twist.
- Use baby potatoes and halve them for a more rustic look.
- Add hard-boiled eggs for an extra protein boost.
- Make it ahead - the flavors develop even more after a night in the fridge.
- Store in an airtight container in the fridge for up to 4 days.
- Can I make this ahead of time? Yes, it actually tastes better after sitting overnight in the fridge.
- Can I swap the cottage cheese? Greek yogurt can be used, but it will be tangier and less creamy.
- Do I need to peel the potatoes? Not necessary - the skins add texture and nutrients.
This dill potato salad with chickpeas is creamy, bright, and full of protein - perfect for balancing out the heavier mains at BBQs or tailgates. It's one of those sides that disappears fast, so consider making a double batch.
For more plant-forward BBQ inspiration, don't miss my Black Bean and Corn Salad or these flavor-packed Lentil Tacos that pair perfectly with any summer spread.
If you've tried this Dill Potato Salad recipe or any other recipe on Balancing Bowls, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, and Pinterest to see more tasty meals and anything else I'm up to.
Recipe
Dill Potato Salad with Chickpeas and Cottage Cheese Dressing
Ingredients
For the Salad:
- 2 pounds gold potatoes scrubbed and cut into 1-inch cubes
- 1 tablespoon salt for boiling water
- 1 can chickpeas 15 oz, drained and rinsed
- 1 cup cucumber chopped
- 4 green onions chopped
- ¼ cup red onion chopped
- ¼ cup fresh dill chopped
For the Dressing:
- ¾ cup full-fat cottage cheese
- 3 tablespoons brown or Dijon mustard
- 4 teaspoons garlic minced or grated
- 1½ tablespoons apple cider vinegar
- 1 tablespoon honey
- 1½ teaspoons salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon red chili flakes optional
Instructions
- Place potatoes in a large pot with 1 tablespoon salt and cover with cold water. Bring to a boil, then reduce to a simmer and cook for 10-12 minutes, until fork-tender but still firm. Drain and cool.2 pounds gold potatoes, 1 tablespoon salt
- In a mini food processor or blender, combine cottage cheese, mustard, garlic, apple cider vinegar, honey, salt, pepper, and chili flakes. Blend until smooth.¾ cup full-fat cottage cheese, 3 tablespoons brown or Dijon mustard, 4 teaspoons garlic, 1½ tablespoons apple cider vinegar, 1 tablespoon honey, 1½ teaspoons salt, ¼ teaspoon ground black pepper, ¼ teaspoon red chili flakes
- In a large bowl, add cooled potatoes, chickpeas, cucumber, green onions, red onion, and dill. Pour dressing over and toss gently to coat.1 can chickpeas, 1 cup cucumber, 4 green onions, ¼ cup red onion, ¼ cup fresh dill
- Cover and refrigerate for at least 1 hour before serving.
Notes
Nutrition
Did you make this recipe? Let me know!