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.
If you love potato salads you might like healthy vegetarian Russian potato salad,
or my healthier no mayo potato and cucumber salad