Leftover Potatoes and Cottage Cheese Salad

• 34 cup leftover baked potato, cut in pieces if not already in chunks
• 14 teaspoon olive oil
• 12 cup chopped tomato (ripe and flavorful ones really make a difference here)
• 12 teaspoon dried dill
• 13 cup cottage cheese (I like 1% milk fat)
• 1 dash fresh ground pepper
• salt (I usually don't add any)

1. Toss potato pieces with olive oil, then warm, preferably in toaster oven.
2. You want it to be a little crispy if possible.
3. My toaster oven takes 12 minutes.
4. Combine all ingredients over warmed potato in bowl.
5. Mix gently.
6. Enjoy with a piece of buttered toast if you're okay with the carbs!

potato, olive oil, tomato, dill, cottage cheese, ground pepper, salt

Taken from www.food.com/recipe/leftover-potatoes-and-cottage-cheese-salad-419350 (may not work)