Potato salad recipe
Whip up this quick, simple potato salad recipe to enjoy as part of a barbecue, picnic or al fresco dinner. Pairing fluffy potatoes with creamy yogurt, a sprinkling of capers, spring onion and dill, it's a classic side everyone's sure to love.
See method- Serves 4
- 10mins to prepare and 15mins to cook
- 260 calories / serving
Ingredients
- 1kg (2.2lb) potatoes
- 100g (3 1/2oz) frozen garden peas
- 50g (2oz) low-fat natural yogurt
- 50g (2oz) light mayonnaise
- ½ lemon, zest and juice
- 1/2 red onion, sliced
- 3 spring onions, finely sliced
- 2 tbsp capers, roughly chopped
- 2 tbsp freshly chopped dill
- 1 tbsp freshly chopped parsley
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Shop ingredientsEach serving contains
- Energy
- 1090kJ 260.0kcal
- Fat
- 5g
- Saturates
- 1g
- Salt
- 0.5g
- Sugars
- 5g
of the Reference intake
Carbohydrate 49.3gProtein 8.0gFibre 6.7g
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Method
- Place the potatoes in a large pan of boiling water and cook for 15 minutes until tender. Drain and leave to cool slightly before halving any larger potatoes.
- Meanwhile cook the peas in boiling water for 2 minutes then drain and set aside.
- In a large bowl combine the yogurt, mayonnaise and lemon juice and zest then season. Add the potatoes, peas, red onion, spring onions, capers, dill and parsley. Toss gently to coat.
- See more Salad recipes
