Food & Wine
Healthy potato salad
We love the classic potato salad but balk at the amount of mayo used sometimes. This healthier version swaps most of the mayo for yoghurt and crème fraiche making it an almost guilt-free meal.
Ingredients:
- 750g kipfler potatoes, peeled and halved
- 2 tablespoon mayonnaise
- 3 tablespoon natural yoghurt
- 2 tablespoon crème fraiche
- 1 teaspoon Dijon mustard
- 3 tablespoon, fresh chives, chopped
- Salt and pepper to taste
Method:
1. Cook potatoes in saucepan of boiling, salted water for 10 minutes or until tender. Drain well in colander and transfer to bowl. Cool.
2. Add mayonnaise, yoghurt, crème fraiche and mustard to bowl. Mix well so potatoes are evenly coated.
3. Add chives and season with salt and pepper to taste.
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