Leftover Potatoes and Cottage Cheese Salad |
|
 |
Prep Time: 5 Minutes Cook Time: 12 Minutes |
Ready In: 17 Minutes Servings: 4 |
|
Sized to be a dinner serving for the tired, working single. Nice and light, yet filling. Sometimes I add half a finely chopped jalapeno if there's a leftover one floating around in the fridge. Chopped parsley is good too. Ingredients:
3/4 cup leftover baked potato, cut in pieces if not already in chunks |
1/4 teaspoon olive oil |
1/2 cup chopped tomato (ripe and flavorful ones really make a difference here) |
1/2 teaspoon dried dill |
1/3 cup cottage cheese (i like 1% milk fat) |
1 dash fresh ground pepper |
salt (i usually don't add any) |
Directions:
1. Toss potato pieces with olive oil, then warm, preferably in toaster oven. You want it to be a little crispy if possible. My toaster oven takes 12 minutes.
2. Combine all ingredients over warmed potato in bowl.
3. Mix gently.
4. Enjoy with a piece of buttered toast if you're okay with the carbs!
|
|