Skip to main content
← Back to recipes

Potato Salad with Roasted Potatoes and Cottage Cheese

By chef Gulasch

A refreshing salad of baked potatoes, light cottage cheese, and herbs. Perfect for a light summer lunch.

32 min
Easy

7 min prep · 25 min cook

Potato Salad with Roasted Potatoes and Cottage Cheese
374 kcal · per serving
Protein 15g Carbs 53g Fat 10g
Ingredients

What you will need

9 items · serves 1
  • Baby Potatoes 250 g
  • Cottage Cheese 50 g
  • Pickles 2 pcs
  • Red Onion 0.5 pcs
  • Yogurt 2 tbsp
  • Mustard 0.5 tbsp
  • Lemon 0.25 pcs
  • Olive Oil 0.5 tbsp
  • Parsley 0.25 pcs

Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.

Method

Steps to cook

10 steps · 25 min cook

  1. Prepare the ingredients. Prepare your ingredients; today's dish will be made from these ingredients 🥔✨

  2. Bake the potatoes. Wash the potatoes, place them on a baking sheet, season with salt, drizzle with olive oil, and bake in the oven at 180 C for about 25 minutes until tender.

  3. Cut the cucumbers. Cut the cucumbers into small cubes.

  4. Cut the onion. Peel the onion and cut it into thin slices.

  5. Prepare the dressing. In a bowl, mix the yogurt, cottage cheese, mustard, lemon juice, and olive oil into a smooth dressing.

  6. Chop the parsley. Rinse the parsley and chop it finely.

  7. Mash and finish baking. Remove the baked potatoes from the oven, lightly mash them, and return them to the oven for another about 5 minutes to finish baking until golden brown.

  8. Remove the potatoes. Remove the potatoes from the oven again and let them cool briefly.

  9. Mix the salad. Mix all the ingredients in a bowl so the flavors combine well.

  10. Serve. Serve 🥗✨

Community

Ratings and comments

No ratings yet
Be the first to review

Be the first to rate this meal. Reviews are added in the Goulash app and shown here read-only.

You might also like

More from this category

See all recipes →
Pasta with Three Cheeses and Broccoli
Vegetarian9 ingredients

Pasta with Three Cheeses and Broccoli

Try our simple recipe for pasta with three cheeses. A dish that combines the creaminess of a blend of cheddar, mozzarella and parmesan and a vegetable component in the form of broccoli.

1122 kcal22 min
Roasted Eggplant with Pasta and Tahini
Vegetarian8 ingredients

Roasted Eggplant with Pasta and Tahini

Delight your senses with our dish that combines tender roasted eggplant, perfectly cooked orzo and exotic tahini.

680 kcal21 min
Winter Pumpkin and Avocado Salad
Vegetarian8 ingredients

Winter Pumpkin and Avocado Salad

Try this refreshing winter avocado salad - drizzled with a zesty citrus vinaigrette and full of textures and flavors.

427 kcal25 min