Marinated Potato Salad is a delicious alternative to traditional potato salad, and is a recipe that dates back in my family for over 50 years. The key to making this recipe is planning ahead, because it has to marinate for three days.
My grandma’s recipe
My grandma used to make Marinated Potato Salad a lot during her lifetime for all of our large family get-togethers. No one in the family knows where the recipe originated; we just know it was one of the many excellent dishes my grandma was known for making.
Marinated Potato Salad has to be made three days ahead, and makes enough for a crowd. My grandma liked that it was made ahead, which meant less to worry about on the day of our family gatherings.
According to my grandma, this recipe is a lighter version of most potato salad recipes, because it uses cottage cheese. She was constantly getting requests to make it or share the recipe.
How to make Marinated Potato Salad
I personally am not a huge potato salad fan, but I love this recipe. Not only is it delicious, but also super simple to make. It uses potatoes, Hellman’s Real Mayonnaise, cottage cheese, onion, salt and pepper. So simple!
The first step is to boil five pounds of peeled potatoes until tender, and then cut into small pieces. While the potatoes are boiling, slice a small purple onion really thin. Then, layer the ingredients.
First, place 1/3 of the potatoes in the bottom of a pretty serving bowl. Sprinkle with salt.
Next, spread 1/3 of the mayonnaise, half of the cottage cheese, half of the onion and sprinkle with pepper.
Repeat the layers: potatoes, salt,mayonnaise, cottage cheese, onion and pepper. Then, add the rest of the potatoes, salt and remaining mayonnaise to seal the top. Cover with saran wrap and foil. Leave alone for three days. When ready to serve, stir with a spoon. The potato salad will stay good for about another week.
The final dish
Amazing! This dish is so effortless, yet so delicious. Whoever you make this for will love it, and most likely ask you to share the recipe! Bon Appétit!
- 5 pounds of peeled potatoes, boiled and cut into small pieces
- Small purple onion sliced really thin
- 32 oz. jar of Hellman’s Real Mayonnaise
- Large carton of small curd cottage cheese
- salt and pepper to taste
- First, place ⅓ of the boiled potatoes in the bottom of a pretty serving bowl.
- Sprinkle with salt.
- Spread ⅓ of the mayonnaise, half of the cottage cheese, half of the onion and pepper.
- Repeat the layers: potatoes, salt, mayonnaise, cottage cheese, onion and pepper.
- For the final layer, add the rest of the potatoes, salt and remaining mayonnaise to seal the top.
- Cover with saran wrap and foil.
- Leave alone for three days.
- When ready to serve, stir with a spoon.
- The potato salad will stay good for about another week.