Start by dicing your waxy potatoes into bite-sized pieces. Boil them in salted water until tender, about 10-15 minutes, then drain and let them cool to room temperature.

Place eggs in a pot and cover with water. Bring to a boil, then remove from heat, cover, and let sit for 12 minutes. Cool under cold water and chop finely.

In a large mixing bowl, combine sour cream and Italian dressing, stirring until smooth.

Add the cooled potatoes, chopped hard-boiled eggs, cottage cheese, diced celery, green olives, and sliced green onions into the dressing.

Gently toss all the ingredients together until they are evenly coated in the creamy dressing.

Cover the bowl with plastic wrap and refrigerate for at least 1 hour.