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Minted potato salad

Minted potato salad

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A star rating of 4.6 out of 5.10 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

Using yogurt makes this a healthy potato salad perfect for summer

  • Easily doubled
  • Easily halved
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal140
fat1g
saturates0g
carbs30g
sugars5g
fibre2g
protein5g
low insalt0.11g
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Ingredients

  • 1kg small new potato
  • 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

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, April 2006

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Overall rating

A star rating of 4.6 out of 5.10 ratings
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