Visit our information hub for ways to promote healthy eating in your organisation during coronavirus.
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.

Printer-friendly version


More recipes