Cottage Potato Salad
|Buttermilk||1⁄2 Cup (8 tbs)|
|Salad dressing||1⁄4 Cup (4 tbs)|
|Plain yogurt||1⁄4 Cup (4 tbs)|
|Onion flavor salad dressing mix||1 Tablespoon (Half Envelope)|
|Small red potatoes||2 Pound|
|Cream style cottage cheese||12 Ounce, drained (1 Carton)|
|Sliced celery||1 Cup (16 tbs)|
|Wisconsin colby cheese||2 Ounce, cubed (1/2 Cups)|
|Sliced radishes||1⁄2 Cup (8 tbs)|
|Sliced green onion||2 Tablespoon|
|Hard cooked eggs||2 , thinly sliced|
Combine buttermilk, mayonnaise and yogurt in small bowl.
Stir in salad dressing mix with whisk or fork until well blended.
Refrigerate while preparing salad.
Place potatoes in large saucepan; cover with water.
Bring to a boil over high heat; cook until fork-tender.
Let potatoes cool; cut into cubes.
Combine potato cubes, Cottage cheese, celery, Colby cheese, radishes, green onion, salt and pepper in large bowl.
Toss lightly to mix.
Gently fold in salad dressing mixture; cover and refrigerate.