Creamy potato salad

Try this potato salad as a lighter way to enjoy an old favourite.
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a Choose carefully Main meal
  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.