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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cottage cheese Potato Salad Recipe

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This recipe for Cottage cheese Potato Salad is from The Droegemueller/Black/Engle Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 har cooked eggs
4 c. Cooked, sliced , cooled potatoes
1 c. Large curd cottage cheese
3/4 c. mayonnaise
1/2 c. Diced green pepper
1/2 c. Sliced green onions
2 tsp. Salt
1/4 tsp. pepper
1 c. Diced celeryksat
Directions:
Directions:
Set aside one egg for garnish.

Chop 2 eggs; mix with remaining ingredients.

Chill

Garnish with egg slices and halved, stuffed olives.
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Number Of Servings:
Number Of Servings:
6 to 8
Personal Notes:
Personal Notes:
I started using this because I thought the cottage cheese added extra protein.

 

 

 

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