Low GI Potato Salad

SERVES:

DIFFICULTY:
Easy

PREP TIME:
10

COOK TIME:
10

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

‘Guilt free’ sour cream

250g low fat cottage cheese or 1 cup low-fat quark
2 tbsp lemon juice
2 tsp Dijon mustard or horseradish cream

Method

Potatoes

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.

‘Guilt free’ sour cream

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.

Notes

Idea: Save leftover potato salad for lunch the next day with extra salad leaves and one serve of protein e.g., one small can of tuna or salmon or 2 boiled eggs.

Recipe courtesy of Rebecca McPhee, Accredited Practising Dietitian (APD).

Please note the serving size listed is to be used as a guide only. Consider your own individual nutrient and carbohydrate requirements and adjust the serving size as required. If you are unsure of your requirements consult an Accredited Practising Dietitian (APD) for personalises advice.

Nutritional information (per serve)