Potatoes with Spicy Cheese Sauce

Randy Mayor; Lydia DeGaris-Pursell
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 230
  • Calories from fat: 22%
  • Fat: 5.6g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 0.5g
  • Protein: 10g
  • Carbohydrate: 36.3g
  • Fiber: 4.2g
  • Cholesterol: 86mg
  • Iron: 1.2mg
  • Sodium: 266mg
  • Calcium: 137mg


  • 4 cups thinly sliced onion, separated into rings
  • 1/3 cup fresh lemon juice
  • 2 pounds small Yukon gold potatoes
  • 3 ounces feta cheese
  • 3 ounces 2% reduced-fat cottage cheese
  • 1 tablespoon hot pepper sauce
  • 1/4 cup whole milk
  • 12 curly leaf lettuce leaves
  • 2 hard-cooked large eggs, each cut into 6 wedges


  1. Combine onion and juice in a large zip-top plastic bag; seal and marinate in refrigerator 2 hours, turning bag occasionally. Remove onion from bag, reserving marinade.
  2. Place potatoes in a saucepan, and cover with water; bring to a boil. Reduce heat, and simmer 25 minutes or until tender; drain. Cool. Peel and cut potatoes in half.
  3. Place reserved marinade, cheeses, hot sauce, and milk in a blender; process until smooth.
  4. Arrange 2 lettuce leaves on each of 6 salad plates. Top each serving with 2/3 cup onion, 3/4 cup potatoes, 2 tablespoons cheese sauce, and 2 egg wedges.
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