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Potato salad recipe
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26 ratings
Whip up this quick, simple potato salad recipe to enjoy as part of a barbecue, picnic or al fresco dinner. Pairing fluffy potatoes with creamy yogurt, a sprinkling of capers, spring onion and dill, it's a classic side everyone's sure to love. See method
Ingredients
- 1kg (2.2lb) potatoes
- 100g (3 1/2oz) frozen garden peas
- 50g (2oz) low-fat natural yogurt
- 50g (2oz) light mayonnaise
- ½ lemon, zest and juice
- 1/2 red onion, sliced
- 3 spring onions, finely sliced
- 2 tbsp capers, roughly chopped
- 2 tbsp freshly chopped dill
- 1 tbsp freshly chopped parsley
If you don't have red onions, try using white, brown or spring onions
Each serving contains
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Energy
1090kj
260kcal
13%
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Fat
5g
7%
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Saturates
1g
5%
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Sugars
5g
6%
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Salt
0.5g
<1%
of the reference intake
Carbohydrate 49.3g
Protein 8g
Fibre 6.7g
Method
- Place the potatoes in a large pan of boiling water and cook for 15 minutes until tender. Drain and leave to cool slightly before halving any larger potatoes.
- Meanwhile cook the peas in boiling water for 2 minutes then drain and set aside.
- In a large bowl combine the yogurt, mayonnaise and lemon juice and zest then season. Add the potatoes, peas, red onion, spring onions, capers, dill and parsley. Toss gently to coat.
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