Country Cottage Potato Salad

Country Cottage Potato Salad

13 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    8 h 40 m
Perri Pender
Recipe by  Perri Pender

“A very unusual potato salad, but it is fabulous! It is, by far, one of the easiest potato salads to make, and everyone always wants the recipe. Don't be fooled by the ingredients, it is full of flavor! This is a must try. When taking to a pot luck, make sure you have copies of the recipe with you.”

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Adjust Servings

Original recipe yields 10 servings



  1. Place the potatoes into a large pot and cover with salted water. Bring to a boil; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. When potatoes are cool enough to handle, slice about 1/4 inch thick; refrigerate until cool.
  2. Spread about 1/2 cup of mayonnaise on the bottom and up the sides of a large salad bowl. Place half the potato slices into the salad bowl in a layer. Generously season with salt and black pepper. Sprinkle half the green onions over the potatoes; layer half the cottage cheese and half of the remaining mayonnaise. Repeat layers and end with mayonnaise; spread the mayonnaise over the salad to seal in the layers.
  3. Sprinkle black pepper over the top of the salad, and cover with plastic wrap; refrigerate overnight. Toss well before serving.

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Reviews (13)

Rate This Recipe
Cathy Hodge Smith

Cathy Hodge Smith

This last spring I went to a potluck that had this potato salad and it is far better than it sounds. The only variation was that the other cook's version included chopped black olives, diced tomatoes and finely minced basil. She said that sometimes she uses cilantro instead of basil and once even used minced capers (just a few) and even that was a slamming success. You are in for a big surprise with this potato salad =]



This is a terrific recipe. Every time I've made this, I've gotten bigger then HUGE red potatoes that I should half and then slice. Something about the cottage cheese and the mayo make this recipe just stand's creamy-goodness. The only thing my kids don't like, its the skins. However, they all love this recipe very much. Other then the skins...I haven't changed the recipe not one bit. Love the flavor, love the creamy-ness and love the fact that it's really easy to put together. It's worth trying. Ty and also another note...I only use Helliman's mayo...ONLY.

Perri Pender

Perri Pender

I am sorry but I have to add this YOU MUST use Hellmans Mayo it does not work for some reason with other MAYOS!!!!!!!!!

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Amount Per Serving (10 total)

  • Calories
  • 564 cal
  • 28%
  • Fat
  • 38.2 g
  • 59%
  • Carbs
  • 44.4 g
  • 14%
  • Protein
  • 12.9 g
  • 26%
  • Cholesterol
  • 27 mg
  • 9%
  • Sodium
  • 575 mg
  • 23%

Based on a 2,000 calorie diet



previous recipe:

The Best Potato Salad


next recipe:

Julie's Crunchy Potato Salad