2 lbs. new potatoes
1/2 c. thinly sliced Bermuda onions
1 (8 oz.) carton chive cottage cheese
9 tbsp. mayonnaise
1 1/2 tsp. salt
Freshly ground pepper
Cayenne pepper

Prepare the day before.

1. Boil potatoes in jackets until tender; drain. Peel and slice. (There should be 4 cups.) Place about 1/3 of the potatoes in salad bowl. Cover with 1/3 of onion rings, 1/3 of chive cottage cheese and 3 tablespoons mayonnaise.

2. Sprinkle with 1/2 teaspoon salt, freshly ground pepper, a little cayenne. Arrange 2 more layers.

3. Immediately cover salad, then refrigerate 12 to 24 hours. Just before serving, toss well.