Herby Cottage Cheese Potato Crunch Boxes

Ingredients

• 1 1/2 lb baby potatoes, halved
• 8 oz green beans, trimmed
• 1 cup cottage cheese
• 2 tbsp plain Greek yogurt
• 1 tbsp Dijon mustard
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 2 tbsp dill pickle brine
• 2 tbsp chopped fresh dill
• 2 tbsp chopped chives
• 3 dill pickles, chopped
• 3 celery stalks, chopped
• 4 radishes, thinly sliced
• 4 hard-boiled eggs, halved
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Method

1. Boil the potatoes in salted water until fork-tender, about 12 minutes.
2. Add the green beans during the last 3 minutes of cooking, then drain and cool.
3. Blend the cottage cheese, Greek yogurt, Dijon, lemon juice, olive oil, pickle brine, dill, chives, salt, and black pepper into a creamy dressing.
4. Toss the warm potatoes with half the dressing so they soak up the flavor.
5. Divide the potatoes, green beans, celery, pickles, radishes, and eggs into 4 prep boxes.
6. Spoon the remaining dressing over the boxes or pack it on the side before chilling.