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Potato Salad

A lighter tasting potato salad as the dressing is made by mixing fat free yogurt with mayonnaise. As a variation substitute the spring onions for chives and the dill for flat leaf parsley – wonderful to serve with meats, fish or quiche

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Ingredients Method

A bit of this, a bit of that

750g salad new potatoes, scrubbed and chunky cut
1 small lemon, zest and 2 tablespoons juice
4 spring onions, topped tailed and finely sliced
200ml Onken Natural Fat Free Yogurt
50g light mayonnaise
Sea salt and cracked black pepper
2 – 3 tbsp chopped or torn dill

Made with Onken 0% Fat Natural

450g

Step-by-step

1 In a medium pan cook the potatoes in boiling salted water for 10 – 12 minutes until just tender.
2 Drain well, rinse under cold running water then place in a large bowl, add the lemon zest and juice. Leave to cool.
3 Add the spring onions, yogurt and mayonnaise, mix together and season, then toss in the dill and spoon through, cover and chill until ready to serve.