Potato Salad

Swapping out mayo for a yogurt dressing makes this a tangy, creamy potato salad everyone will love. Use whatever salad herbs you have at hand for extra zing.

Ingredients

  • 500g new potatoes,

  • chopped into chunks

  • ½ cup plain low-fat yogurt

  • 1 tbsp olive oil

  • ½ tsp dijon or wholegrain mustard

  • 2 tsp red wine vinegar

  • ¼ cup spring onion, sliced thinly

  • 1 tsp capers, chopped (optional)

  • ¼ cup chopped fresh salad herbs such as mint, dill, parsley, chervil

  • A pinch of salt, and a grind of pepper to season

Directions

  • Wash your potatoes, leaving the skin on (extra fibre!)

  • Bring a pot of water to the boil, then add your chopped potatoes. Bring back to the boil and cook for 10 minutes, or until soft (don't let them cook too long or they will

  • get mushy). Drain.

  • While your potatoes are cooking, whisk together the yogurt, olive oil, mustard, vinegar, and salt and pepper. Mix with your cooked potatoes while they are still warm – this will help the potatoes absorb the flavours of the dressing.

  • Once cooled, stir through the spring onion, capers (if using), and the fresh herbs.

  • Variations: Add some chopped celery and/or cucumber for some crunch!

SERVES 4 AS A SIDE.

DIETITIAN NOTE: New potatoes are lower in carbohydrate than older potatoes. If you make a potato salad with old potatoes, there will be roughly twice the carbs.

Claire Meirellesfood, potato salad, recipe, healthy eating, herbs, salad, lunch