10 Servings 20 min Cook
6 Potato large (3" to 4-1/4" dia) Red Potatoes
2 Cup Light Mayonnaise
1 Dash Salt
1 Dash Pepper
10 Stalk Onions
6 Oz Cottage Cheese
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.
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.
Sprinkle black pepper over the top of the salad, and cover with plastic wrap; refrigerate overnight.
Toss well before serving.
