Minted potato salad

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Recipe by Good Food

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1. Boil the potatoes for 15 mins or until, tender, then drain and cool. Stir together the garlic, yogurt, vinegar and sugar with some seasoning, to make the dressing. Can be made to this stage up to a day ahead.
2. To serve, mix most of the spring onions and mint into the dressing, then pour it over the potatoes. Stir gently, taking care not to break the potatoes up. Scatter with the rest of the spring onions and mint to serve.

Per serving

140 kcalories, protein 5g, carbohydrate 30g, fat 1 g, saturated fat 0g, fibre 2g, salt 0.11 g

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• welshsue

  29 June 2009

  welshsue commented on this recipe

  This is a superb recipe. Made this when my parents came over for lunch and they were really impressed. Had to print the recipe off for my mum, she was that pleased with it.

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• welshsue

  29 June 2009

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Ingredients

• 1kg small new potatoes
• 1 garlic clove , crushed
• 200ml natural yogurt
• 1 tsp white wine vinegar
• 1 tsp caster sugar
• 3 spring onions , finely sliced
• large handful mint leaves, roughly torn

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 10 mins

Cook 15 mins

Low-fat

Good source of vitamin C

Ingredients

• 1kg small new potatoes
• 1 garlic clove , crushed
• 200ml natural yogurt
• 1 tsp white wine vinegar
• 1 tsp caster sugar
• 3 spring onions , finely sliced
• large handful mint leaves, roughly torn

Per serving

140 kcalories, protein 5g, carbohydrate 30g, fat 1 g, saturated fat 0g, fibre 2g, salt 0.11 g

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