Dill Potato Salad with Chickpeas and Cottage Cheese Dressing

A top-down view of a ceramic bowl filled with creamy potato salad mixed with herbs and celery on a grey linen napkin.

Dill Potato Salad with Chickpeas and Cottage Cheese Dressing

Nora Bourdeau

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.

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Prep Time 10

Cook Time 15

chill time 1

Total Time 1 25

Course Salad, Side Dish

Cuisine American

Servings

Calories 256 kcal

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

Storage Tips:

Store in the fridge for up to 4 days. Nutrition information is an estimate and will vary based on brands and portion sizes.

Nutrition

Calories: 256kcalCarbohydrates: 50gProtein: 10gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 7mgSodium: 2885mgPotassium: 1151mgFiber: 6gSugar: 9gVitamin A: 476IUVitamin C: 52mgCalcium: 98mgIron: 3mg

Keyword gluten-free, high-protein, summer, Vegetarian

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