Yogurty Potato Salad
A creamy potato salad that isn’t packed full of fat, this also provides some extra greens (and tastes delicious!).
Best Health Magazine, Summer 2012; Photo by Ian Wallace
| Servings |
| 4side salads |
| Servings |
| 4side salads |
Ingredients
- 8 new or baby potatoes washed and halved
- ½ cup low-fat plain yogurt
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 2 tsp whole grain mustard
- Freshly ground black pepper
- 1/2 bunch watercress leaves
- Small handful chives finely chopped
- 2 green onions finely chopped
Servings: side salads
Units:
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Ingredients
Servings: side salads
Units:
|
Instructions
- Put potatoes into a saucepan and cover with cold water. Place over high heat, bring to a boil, then turn down heat and simmer until tender, about 20 minutes. Drain and leave to cool for about five minutes.
- Meanwhile, in a large serving bowl, whisk together yogurt, olive oil, lemon juice and mustard. Season to taste with black pepper.
- Add most of the watercress, chives and green onions, then mix in the still-warm potatoes and toss to combine.
- Sprinkle remaining watercress, chives and green onions on top. Divide among four plates.
Recipe Notes
Tip: You can serve this salad warm, or make it in advance and chill it in the fridge for a couple of hours.
Makes four side salads or two main courses. Per side dish serving: 321 calories, 8 g protein, 8 g fat (1 g saturated fat), 62 g carbohydrates, 9 g fibre, 2 mg cholesterol, 75 mg sodium
