Recipe courtesy of of Rebecca McPhee, Accredited Practising Dietitian – Glycemic Index Foundation Dietitian – gisymbol.com
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.
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.
Place salad leaves on a platter. Place potato salad on top and serve with barbecued protein such as salmon.