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Place quartered potatoes in a large saucepan; add enough water to cover by 1 inch. Bring to a boil over high heat. Reduce heat to medium-high; boil, stirring occasionally, until the potatoes are fork-tender, 8 to 10 minutes. Drain and let cool for 20 minutes.
Meanwhile, combine ½ cup cottage cheese, 3 tablespoons herbs, 1 tablespoon lemon juice, 1 tablespoon water, 1½ teaspoons mustard, ½ teaspoon salt, ¼ teaspoon pepper and ¼ teaspoon garlic powder in a mini food processor. Process until smooth and thick, about 1 minute. Add additional water, 1 tablespoon at a time, as needed to loosen the dressing. Transfer to a large bowl.
Add the cooled potatoes and ¼ cup onion to the dressing; toss to coat evenly. Garnish with additional herbs, if desired.