Healthy Potato Salad

Nutrition expert, Helen Gibbs’ healthy potato salad recipe.

Ingredients:

  • 2 fist-sized servings of new potatoes cooked in their skins and allowed to cool slightly

  • 1 spring onion finely chopped

  • 1 serve of another vegetable (e.g. peas, red peppers, broccoli, or asparagus, cut into small pieces, as appropriate)

  • 1 tbsp of reduced fat mayonnaise

  • 2–3 tbsp of low-fat natural yoghurt

  • Pepper and herbs to taste

Directions:

  1. Mix the mayo and yoghurt. Add pepper and herbs to flavour.

  2. Chop the still-warm potato into 2cm cubes, add the potato to the vegetables and then add the dressing.

  3. Mix well and leave to cool in the refrigerator. Portion into your salad when making your lunch.

SERVES 2. NUTRITIONAL INFORMATION PER PORTION: KJ(KCAL) 798 (191) | FAT 2g |CARBOHYDRATE 37g | FIBRE 2g

Claire Meirellessalad