Potato salad

Potato salad

-Serves 8

Potato salad is often covered in mayonnaise. The combination of yoghurt and mayonnaise makes it lower in fat and even more yummy.

 -----------------------------------------------------------------

INGREDIENT:

8 MEDIUM POTATOES IN THE SKIN

• 1 tsp (5 ml) salt
• pinch of mustard powder
• lemon juice and black
• pepper to taste
• ½ cup (125 ml) mayonnaise,
• preferably reduced
• fat
• ½ cup (125 ml) plain lowfat
• yoghurt
• 1 tbsp (15 ml) chopped
• fresh parsley
• ½ red or green pepper,
• seeds removed and
• chopped
• ½ onion, finely chopped
• (see tip on p24)
• 1 hard-boiled egg, peeled
• and chopped (optional)

 

METHOD:

1. Place potatoes and ½ tsp of the salt in a pot with water. Bring to the boil and cook until tender. Allow to cool, peel and cut in cubes.

2. Mix mustard, the rest of the salt, lemon juice, pepper, mayonnaise, yoghurt and parsley.

3. Mix sauce into potatoes with red pepper and onion.

4. Sprinkle with egg and serve as a side dish.

 

- Recipe from ANNA NKOANA

Tip:

If fresh chives are available, add 2 tbsp chopped chives to the sauce.

 YOU MAY ALSO LIKE: 

• HASSELBACK POTATOS
• POTATO BOATS WITH ITALIAN TWIST