Serves 6 to 8

Cortney’s grandmother Ethel came to America from Lithuania in 1906. A frugal shopper, Ethel thought nothing of going to three different grocers looking for the best deal on cabbage. She would often buy less-than-perfect vegetables from the bargain bin to use in this classic salad. It’s one of Cortney’s mother’s favorite dishes from her childhood, and one beloved by Ethel’s granddaughter, as well.

8 eggs
2 pt/740 g cherry tomatoes, halved
2 cucumbers, cut into 1/2-in/12-mm chunks
1 lb/455 g button mushrooms, stems trimmed and quartered
2 red sweet peppers, cut into large pieces
1 red onion, cut in 1/4-in/6-mm dice
1 tbsp sweet onion powder → 34
1 tsp dry mustard
1 tsp sugar
1/4 tsp celery seeds
2 tbsp red wine vinegar → 95
Kosher salt and freshly ground black pepper
2 cups/450 g cottage cheese → 69
1 lemon, halved and seeded
1/2 bunch fresh dill, chopped
Finishing salt

Bring a medium saucepan of water to boil over high heat. Gently slide the eggs into the pot and bring back to a boil. Boil for 8 minutes. While the eggs are cooking, set up an ice bath. After 8 minutes, remove the eggs from the water, place in the ice bath, and let cool for 10 minutes. Remove the eggs from the ice bath, peel them and set aside until ready to use.

In a large bowl, combine the tomatoes, cucumbers, mushrooms, sweet peppers, and onion. Add the onion powder, dry mustard, sugar, celery seeds, and vinegar; season with kosher salt and pepper; and toss well. Let stand for at least 15 minutes, or for up to 1 hour, before serving.

To serve, quarter the eggs and season them with salt. Spread a thick layer of cottage cheese onto a serving platter and arrange the vegetables and eggs on top. Squeeze the lemon halves over everything, garnish with the dill, and season with finishing salt and pepper. Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days.