Low GI Potato Salad

low gi potato salad

This low GI potato salad has been given a makeover by replacing sour cream with my ‘guilt free’ sour cream. Blending cottage cheese with lemon juice to make a ‘cream like’ consistency significantly reduces the fat content and increases protein and calcium. Increasing the protein and using lower GI potatoes contributes to satiety (feeling of fullness) which means you eat less! 





  • 1 cup ‘guilt free’ sour cream – 

  • 250g (1 cup) cottage cheese or quark (European cottage cheese)

  • 2 Tbsp lemon juice

  • 2 tsp horseradish or Dijon mustard

  • 8 baby new potatoes cooked, cooled and chopped into large chunks

  • 1 Tbsp chopped fresh dill (or 1 tsp dried dill)

  • ¼ cup fresh flat-leaf parsley leaves (often called Italian parsley)

  • 2 spring onions, chopped

  • 2 small gherkins, chopped (optional)

  • Ground black pepper to taste

  • Salad greens




To make sour cream, beat lemon juice and cottage cheese using a Bamix food processor until very smooth. Add horseradish and stir through.

Add sour cream to potatoes along with dill, parsley, spring onions, gherkins and pepper. Toss well.

Place salad leaves on the platter. Place potato salad on top and serve with barbecued salmon or snapper.

Tip: Lunch on the go: add a can of tinned tuna or salmon to left over low GI potato salad.


Salads don’t have to be boring, see our Simple Steps to Super Lunchtime Salads blog.
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