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A plate of cooked baby potatoes topped with a creamy cottage cheese salad garnished with herbs, with a bowl of plain baby potatoes and another bowl of salad in the background.
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Polish Young Potatoes With Cottage Cheese Dip

These Polish young potatoes with cottage cheese dip are creamy, savory, and taste like summer. Great way to prepare baby potatoes on a hot day.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast, Brunch, Side Dish
Cuisine: Eastern European, Polish
Keyword: Polish Young Potatoes With Cottage Cheese Dip
Servings: 6
Calories: 83kcal

Equipment

Ingredients

  • 2 lbs Young potatoes
  • 12 oz Cottage cheese or farmers' cheese
  • 3/4 cup Greek yogurt or sour cream
  • 1 English cucumber small dice
  • 10 Radish small dice
  • 2 tbsp Lemon juice
  • 3 tbsp Dill chopped
  • 2 oz Chives chopped
  • Salt and pepper to taste

Instructions

  • Boil the potatoes: Scrub your baby potatoes well (no peeling necessary), then boil them in salted water until fork-tender. Drain and toss with real butter and a little salt.
    2. Make the gzik: In a medium bowl, mash the farmer’s cheese or dry curd cottage cheese with a fork. Add lemon juice, a spoonful of plain yogurt or Greek yogurt, salt, and black pepper.Fold in the radishes, cucumber, spring onions, and a generous amount of dill weed. Adjust the seasoning and texture with more yogurt if needed.
    3. Serve: Plate the warm potatoes and top generously with the gzik. Garnish with more dill or chives.

Notes

* If you get cottage cheese, you do not need as much salt, but if you get Farmer's Cheese, you will need to add more salt.

Nutrition

Calories: 83kcal | Carbohydrates: 6g | Protein: 10g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.5g | Trans Fat: 0.002g | Cholesterol: 11mg | Sodium: 192mg | Potassium: 218mg | Fiber: 1g | Sugar: 4g | Vitamin A: 560IU | Vitamin C: 10mg | Calcium: 94mg | Iron: 0.4mg