Once the first flush of new potatoes have come, and have been enjoyed simply steamed with lashing of butter, I start using them in potato salads. For most of the summer I try to keep a bowl of cooked salad potatoes or potato salad in the fridge. It makes an excellent basis for a meal, simple add some fresh leaves and slices of cooked ham, left over chicken or smoked fish and a simple lunch can be on the table in less than 5 minutes.
I do notice just how much mayonnaise we get through in the summer, we do like lots of it on our potato salad so I’ve started substituting half the mayonnaise for 0% fat Greek yoghurt. It halves the fat and; surprisingly, makes virtually no difference to the taste – the perfect fuss free change towards a better diet.
- 450 g new potatoes
- 2 dsp mayonnaise
- 2 dsp 0% fat Greek yoghurt
- 1 dsp water
- 1 tbs chives (finely chopped)
Boil the potatoes for about 20 minutes until just cooked - plunge into a pan of cold water to cool. Slice or cut into chunks as you prefer.
Place mayonnaise and yoghurt into a bowl and mix with a fork or mini whisk, add enough water to thin. (The mixture should be the consistency of double cream). Season to taste.
Add the potatoes in batches, using a gentle folding action to coat them with the dressing.
Place in a serving bowl and garnish with the chives.
Keeps in the fridge for 3 days.
You can use homemade kefir in place of the yogurt.
If you love potato salads you might like healthy vegetarian Russian potato salad,
or my healthier no mayo potato and cucumber salad