Creamy potato salad
Try this potato salad as a lighter way to enjoy an old favourite.
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a
Main meal
Ingredients
Serves
people
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.
The Healthy Eating Advisory Service acknowledges the Traditional Owners of the land on which we operate. We pay our respects to them, their culture and their Elders past and present.
The Healthy Eating Advisory Service is delivered by experienced nutritionists and dietitians at National Nutrition Foundation, with support from the Victorian Government.
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