Creamy potato salad
| Ingredients | 10 serves | 15 serves | 25 serves |
|---|---|---|---|
| Baby potatoes, skin on | 1.5kg | 2.25kg | 3.75kg |
| Spring onions, finely chopped | 6 | 9 | 15 |
| Parsley, fresh, chopped | ½ cup | ¾ cup | 1 ¼ cup |
| Natural yoghurt, reduced fat | ½ cup | ¾ cup | 1 ¼ cups |
| Mayonnaise, reduced fat | ¾ cup | 1 ¼ cups | 2 cups |
| Lemon juice | Juice of 1 lemon | Juice of 1 ½ lemons | Juice of 2 ½ lemons |
Method
- Cut potatoes into bite-sized pieces (usually halves or quarters depending on size).
- Add potatoes to a pot of cold water and bring to the boil. Turn down to simmer until potatoes are soft but not crumbling. Set aside in a bowl of cold water to cool.
- In a separate bowl, combine remaining ingredients and mix well.
- Place cooled potatoes into a serving bowl and pour yoghurt mixture over the top. Toss gently until the potatoes are evenly coated. Refrigerate until required.
Tips
- Sweet potato can be used in place of regular potatoes in this recipe.
- Leaving the potato skins on increases the fibre content of this dish, but you can remove them after cooking if you prefer.
- Add finely chopped cucumber or celery in step 3 to add some crunch.
Healthy Choices category: AMBER (Choose carefully)
The nutritional information provided is based on the exact ingredients and method as shown. Any variation/s to the ingredients or method may alter the nutritional outcome.
