Skip to content

Potato salad

2.5 serves of vegetables in each serve

Preparation time: 25 minutes

Cooking time: 45 minutes

Serves: 6

2.5 serves of vegetables per serve

Diet and Allergies:

, ,

Ingredients

1kg desiree potatoes, peeled & cut into 3cm chunks
6 eggs
½ cup frozen peas
2 tbsp reduced-fat Greek yoghurt*
2 tbsp mayonnaise*
1 tsp white wine vinegar
1 tsp Dijon mustard
4 gherkins, finely diced
1 tbsp chives, finely sliced
Freshly cracked pepper to taste

Method

Place potatoes in a medium sized pot & cover with water. Bring to a simmer and cook until tender, approximately 25-30 minutes.

Bring another small saucepan of water to the boil and blanch the peas. Drain and allow to cool in the fridge.

Bring another small saucepan of water to the boil and add the 6 eggs. Time the eggs for 8 minutes at a rapid boil then remove and place in ice water to cool. When cool peel and quarter lengthwise.

In a large bowl whisk the yoghurt,  mayonnaise, vinegar, mustard, gherkins and chives together.

When the potatoes are cooked, drain well and add them straight to the dressing and fold through. Allow to cool then fold in the peas and eggs.

*Gluten-free if using gluten-free mayonnaise and yoghurt

Share recipe:

You might also like:

Vegetarian Caesar salad in a white bowl on a cloth napkin with a silver spoon and fork on the side.

Vegetarian Caesar salad

Carrot salad with orange and ginger piled in a white serving bowl with a large serving spoon and a white cloth napkin on the side with serving plates and utensils in the background.

Carrot salad with orange and ginger

Super crispy chicken fingers arranged on baking paper in a rectangle dish topped with two lemon wedges and parsley leaves served on a white cutting board with a lemon wedge on the side.

Super crispy chicken fingers