Minted potato salad
- Good Food team
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Serves 6
Easy
Prep: 10 mins
Cook: 15 mins
A star rating of 4.7 out of 5.12 ratingsRate
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Using yogurt makes this a healthy potato salad perfect for summer
Easily doubled
Easily halved
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
1kg small new potato
-
1 garlic clove
crushed
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200ml natural yogurt
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1 tsp white wine vinegar
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1 tsp caster sugar
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3 spring onions
finely sliced
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large handful mint
leaves, roughly torn
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Nutrition: per serving
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kcal140
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fat1g
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saturates0g
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carbs30g
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sugars5g
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fibre2g
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protein5g
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salt0.11g
low
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Method
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step 1
Boil the potatoes for 15 mins or until, tender, then drain and cool. Stir together the garlic, yogurt, vinegar and sugar with some seasoning, to make the dressing. Can be made to this stage up to a day ahead.
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step 2
To serve, mix most of the spring onions and mint into the dressing, then pour it over the potatoes. Stir gently, taking care not to break the potatoes up. Scatter with the rest of the spring onions and mint to serve.
Recipe from Good Food magazine, April 2006
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A star rating of 4.7 out of 5.12 ratings
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