Country Cottage Potato Salad

Ingredients

• Potato

  Flesh and skin, raw

  6 potato, large or 2.21kg

• Mayonnaise

  Regular, with salt

  2 cup or 440g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  8 medium or 120g

• Cottage cheese

  Lowfat, 1% milkfat

  24 oz or 678g

Directions

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 cool enough to handle, slice about 1/4 inch thick and refrigerate until cool.
2. Spread about 1/2 cup of mayonnaise on the bottom and up the sides of a large salad bowl. Layer half the potato slices, season generously with salt and black pepper, sprinkle half the scallions, and layer half the cottage cheese and half of the remaining mayonnaise. Repeat layers and end with mayonnaise, spreading it over the salad to seal in the layers.
3. Sprinkle black pepper over the top of the salad, cover with plastic wrap, and refrigerate overnight. Toss well before serving.