What I’m Bringing to the BBQ:
High-Protein Crispy Potato Salad (Roasted, Creamy, Addictive)
This is not your soggy, mayo-heavy potato salad.We roast the potatoes until golden, then fold them through a high-protein, creamy dressing with just enough heat and crunch to make it disappear first.
Ingredients
Roasted Potatoes
- 2kg baby potatoes (halved)
- 2 tbsp extra virgin olive oil
- 1–2 sprigs fresh rosemary, finely chopped
- 1–2 sprigs fresh thyme
- Sea salt + cracked pepper
Creamy High-Protein Dressing
- 1 cup cottage cheese (blended smooth)
- ½ cup low-fat sour cream
- ⅓ cup low-fat mayo
- 1–2 tsp hot mustard (to taste)
- Juice of 1 lime
- Whole head roasted garlic (or 2 if you love garlic)
- Salt + pepper
Mix-Ins
- 4 hard-boiled eggs, chopped
- 3–4 rashers crispy bacon, chopped (or bacon bits)
- 4 tbsp pickled jalapeños, finely chopped
- ¼ cup fresh chives, finely sliced
- Salt & Pepper
Optional but Elite Add-Ons
- 1 tsp apple cider vinegar (for extra tang)
- Paprika or chilli flakes (for heat)
- Extra herbs to finish
Method
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Roast the Potatoes
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Preheat oven to 220°C.
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Toss potatoes with olive oil, rosemary, thyme, salt and pepper.
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Roast for 35–45 minutes, flipping once, until deeply golden and crispy on the edges.
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Let cool slightly — warm, not hot, is perfect.
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Make the Dressing
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Blend cottage cheese until completely smooth.
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In a bowl, mix blended cottage cheese, sour cream, mayo, mustard, lime juice and roasted garlic.
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Season generously with salt and pepper.
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Assemble
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In a large bowl, combine roasted potatoes, eggs, bacon, jalapeños and chives.
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Gently fold through the dressing until everything is coated.
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Finish & Taste
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Adjust seasoning, add extra lime or mustard if needed.
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Finish with more chives, cracked pepper and chilli flakes if you like heat.
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Serve
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Best served slightly warm or at room temperature — perfect for BBQs.