2 lb. new potatoes
1/2 c. thinly sliced Bermuda onions
8 oz. chived cottage cheese
9 tbsp. mayonnaise
1 1/2 tsp. salt
Pepper
Dash of cayenne pepper

Boil potatoes in jackets until tender; drain, peel, slice. Place 1/3 of the potatoes in salad bowl; cover with 1/3 of onion rings, 1/3 of the cheese and 3 tablespoons mayonnaise. Sprinkle with 1/2 teaspoon salt, but if pepper and touch of cayenne; arrange 2 more layers. Immediately cover salad; refrigerate 12 to 24 hours. Just before serving, toss well. (If you are doing a cold buffet, this goes well with sliced ham and turkey, spiced peaches, ripe olives, dinner roll and a chocolate cake roll/sauce.)