Minted potato salad

Minted potato salad

Using yogurt makes this a healthy potato salad perfect for summer

Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 15 mins

Low-fat

Good source of vitamin C

Method

  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

Recipe from Good Food magazine, April 2007.

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Latest comments and suggestions

  • 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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  • 29 June 2009

    welshsue rated this recipe

    5 stars

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Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 15 mins

Low-fat

Good source of vitamin C

Ingredients

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Per serving

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

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