Potato salad with yogurt Dijon dressing
olive magazine reader Emily Crawford serves this summery salad with Italian roast pork for a laidback lunch
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 5 mins
Cook 10 mins
Plus cooling
Vegetarian
- Bring a large pot of water to the boil and cook the potatoes for 8-10 minutes until cooked but still firm and not falling apart. Strain and allow to cool.
- Meanwhile make the dressing, mixing together the yogurt, mayonnaise, mustard and parsley, reserving a handful of to serve.
- Toss the potatoes in the dressing making sure they're well coated and season and finish with a sprinkle of parsley.
Per serving
126 kcalories, protein 3.5g, carbohydrate 2.77g, fat 0.9 g, saturated fat 0.1g, fibre 1.7g, salt 0.7 g
Recipe from olive magazine, August 2010.
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http://www.bbcgoodfood.com/recipes/679649/
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Ingredients
- 1kg small new potatoes
- 2 tbsp natural yogurt
- 1 tbsp mayonnaise
- 1 tbsp Dijon mustard
- ½ small bunch parsley , finely chopped
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olive magazine reader Emily Crawford shares her Italian-inspired main course - ideal for a summer menu
2
ratings
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 5 mins
Cook 10 mins
Plus cooling
Vegetarian
Ingredients
- 1kg small new potatoes
- 2 tbsp natural yogurt
- 1 tbsp mayonnaise
- 1 tbsp Dijon mustard
- ½ small bunch parsley , finely chopped
Per serving
126 kcalories, protein 3.5g, carbohydrate 2.77g, fat 0.9 g, saturated fat 0.1g, fibre 1.7g, salt 0.7 g
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- You get an online binder, where you can store all your favourite recipes and create menus.
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05 August 2010
Fran Bray rated and commented on this recipe
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