Ingredients

The following ingredients have 10 Servings
  • 2 (2 pound or .9 kg) pkgs of little/baby potatoes (rainbow pack ā€“ includes red, yellow, white, purple and blue potatoes Ā¾ ā€ ā€“ 1 5/8 ā€)
  • 6 hard boiled eggs
  • 1/3 cup + 1 tbsp dry curd cottage cheese ((90 ml))
  • 2/3 cup bacon bits (best to use the ā€˜realā€™ bacon bits) ((150 ml))
  • 3/4 cup sauerkraut(from jar) ((175 ml))
  • 2 tbsp liquid from sauerkraut jar ((30 ml))
  • 2/3 cup mayonnaise (I use Hellmanā€™s) ((150 ml))
  • 1/2 cup radishes, finely chopped ((125 ml))
  • 1/2 cup green onions, chopped ((125 ml))
  • 1 tbsp Dijon mustard ((15 ml))
  • paprika to garnish
  • fresh dill and sour cream (optional)

Instruction

  • Place potatoes in cold water and bring to a boil. Turn down to medium-high heat and continue to cook until fork goes easily into them but they are still firm (about 15 minutes).
  • Drain, cool and refrigerate potatoes until cold (up to an hour).
  • Cook eggs in boiling water until hard boiled (about 10-12 minutes).
  • Remove eggs from heat and run under cold water, let sit in cold water for 10 minutes, then refrigerate (still in cold water) until cold (up to an hour) and then peel.
  • Cut each cold potato into 2 pieces (* this will depend on the size of the potato, I cut some into 4 pieces and don't even cut the really small ones). Cut each egg into 4 pieces.  
  • Mix all the remaining ingredients together in a large bowl. Add the potatoes and eggs and mix until combined.