Carisma Potato Salad

20
4
Easy

Recipe courtesy of of Rebecca McPhee, Accredited Practising Dietitian – Glycemic Index Foundation Dietitian

Ingredients

8 Carisma potatoes baby potatoes
1 tbsp fresh dill finely chopped, or 1tsp dried dill
¼ cup fresh flat-leaf parsley finely chopped
2 gherkins small, finely chopped (optional)
mixed salad leaves
ground black pepper
DRESSING
250g low fat cottage cheese or 1 cup low-fat quark
2 tbsp lemon juice
2 tsp Dijon mustard or horseradish cream

Method

POTATOES

STEP 1

Peel potatoes and boil in water until soft. Drain and leave aside until cool. Once cool, chop into large chunks and place into a large salad bowl.

DRESSING

STEP 1

Blend cottage cheese and lemon juice in a food processor until very smooth. Add Dijon mustard and blend until smooth. Add sour cream to potatoes along with dill, parsley, gherkins and pepper. Stir gently to combine.

STEP 2

Place salad leaves on a platter. Place potato salad on top and serve with barbecued protein such as salmon.

Nutritional information (per serve)

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