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Creamy Chive Potato Bowl: Irresistible 30-Minute Comfort Dishු

creamy chive potato bowl
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A creamy chive potato bowl featuring tender baby potatoes, fresh cucumbers, and a rich cottage cheese base. Perfect for a quick vegetarian lunch.

Ingredients

Scale
  • 1 1/2 pounds baby potatoes
  • 1 cup cottage cheese
  • 1/3 cup sour cream
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup fresh chives, finely chopped
  • 4 small cucumbers, halved lengthwise
  • 1 tablespoon olive oil (optional)

Instructions

  1. Add the baby potatoes to a pot and cover with cold water.
  2. Bring to a boil over medium-high heat and cook for 15–18 minutes, or until fork-tender.
  3. Drain the potatoes and let them cool slightly.
  4. In a bowl, mix cottage cheese, sour cream, lemon juice, Dijon mustard, garlic powder, salt, and black pepper until creamy.
  5. Spoon the mixture into a serving bowl.
  6. Place warm baby potatoes on top.
  7. Sprinkle with chopped chives.
  8. Add cucumber halves along the side.
  9. Drizzle with olive oil if desired.
  10. Serve warm or chilled.

Notes

  • Adjust seasoning to taste.
  • For a lighter version, use Greek yogurt instead of sour cream.
  • Best enjoyed fresh but can be refrigerated for up to 2 days.

Nutrition

Keywords: creamy chive potato bowl, baby potatoes with chives, cucumber potato bowl, cottage cheese potato bowl, easy vegetarian lunch, healthy potato bowl

Find it online: https://zoerecipe.com/creamy-chive-potato-bowl-recipe/