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Recipe: Healthier Potato Salad
A simple substitution makes this potato salad far more healthy without compromising on taste.
- 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.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 113kcal | Carbohydrates: 19g | Protein: 2g | Fat: 2g | Cholesterol: 1mg | Sodium: 30mg | Potassium: 473mg | Fiber: 2g | Sugar: 1g | Vitamin A: 35IU | Vitamin C: 22.6mg | Calcium: 18mg | Iron: 0.9mg