Creamy potato salad

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



  1. Cut potatoes into bite-sized pieces (usually halves or quarters depending on size).
  2. 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.
  3. In a separate bowl, combine remaining ingredients and mix well. 
  4. 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.



  • 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.

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