Name: Healthier potato salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Cuisine: British
Ingredients: 750g Charlotte new potato skins left on; 2 tbsp good-quality mayonnaise (we used Hellmann's); 3 tbsp natural yogurt; 3 tbsp half-fat crème fraîche; 1 tsp Dijon mustard; 1 tbsp semi-skimmed milk; 8 spring onions ends trimmed, halved lengthways and sliced; 3 tbsp snipped chive; 1 tbsp chopped tarragon

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Healthier potato salad

Healthier potato salad

Angela Nilsen

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Serves 6

Easy

Prep: 10 mins

Cook: 10 mins

A star rating of 4.8 out of 5.24 ratingsRate

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Swap most of the mayo for yogurt and crème frâiche and cut the fat of classic new potato salad by almost two thirds

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

750g Charlotte new potato

skins left on
2 tbsp good-quality mayonnaise

(we used Hellmann's)
3 tbsp natural yogurt
3 tbsp half-fat crème fraîche
1 tsp Dijon mustard
1 tbsp semi-skimmed milk
8 spring onions

ends trimmed, halved lengthways and sliced
3 tbsp snipped chive
1 tbsp chopped tarragon

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Nutrition: per serving

kcal215
fat12.1g
saturates2.7g
carbs21.9g
sugars4.5g
fibre2g
protein4.5g
salt0.5g

low

Method

step 1

Cut the potatoes into 2.5-3cm chunks (step 1), so that they are all the same size and will cook evenly. Put them in a pan of boiling water. Once the water has returned to the boil, lower the heat slightly and cook for about 10 mins or until just cooked and still keeping their shape. Tip them into a colander to drain well, then transfer to a large bowl.
step 2

While the potatoes are cooking, mix together the mayonnaise, yogurt, crème fraîche, mustard and milk. Add the spring onions, then most of the chives and tarragon to the potatoes (step 2). Season with pepper and a pinch of salt.
step 3

Spoon the dressing over the potatoes while they are still warm (step 3), then toss gently together so that they are well coated but don’t break up. Tip the potato salad into a serving bowl and scatter over the remaining chives and tarragon. Serve cold – but the flavour is best if not served straight from the fridge.

RECIPE TIPS

HOW WE MADE IT HEALTHIER

For extra health benefits, we kept the potato skins to boost the fibre. We also cut the fat by replacing most of the mayo with yogurt and half-fat crème fraîche and reduced the salt by upping flavour with a mix of herbs, mustard and spring onions.

Recipe from Good Food magazine, September 2012

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A star rating of 4.8 out of 5.24 ratings

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