We were first served this salad in Richmond, Virginia by Dorothy McLeod, the mother of my best friend when I was a student at the University of Virginia. Alan calls it mock potato salad, but Jerri and I always refer to it as Dorothy’s cottage cheese salad.
Very active in her church, Dorothy told me that this salad was a popular item on the potluck table. Jerri asked for the recipe and has been making it for nearly as long as we have been married. And yes, I make it too.
If you like cottage cheese and don’t like complicated recipes, you really should give this a try. For the best flavor, make this salad at least a couple of hours before serving.
INGREDIENTS:
1 carton (24 ounce) small curd creamed cottage cheese
1/4 cup or more to taste mayonnaise or salad dressing
4 hard boiled eggs, peeled and chopped medium
1/4 to 1/2 cup candied dill strips, chopped rather fine
Paprika
PROCEDURE:
Mix everything in a bowl. Taste and add more salad dressing if needed. Garnish with a couple of shakes of paprika.
NOTE: If you don’t have any candied dill strips, use sweet pickled gherkins and add a pinch of cinnamon and 1/8 tsp. dill weed.
Courage in the Kitchen 