Prep: 10 mins Cook: 15 mins
Using yogurt makes this a healthy potato salad perfect for summer
Nutrition and extra info
- Easily doubled / halved
- Vegetarian
Nutrition: per serving
- kcal140
- fat1g
- saturates0g
- carbs30g
- sugars5g
- fibre2g
- protein5g
- salt0.11g
Ingredients
- 1kg small new potato
New potatoes
n-ew po-tate-oesNew potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 1 garlic clove, crushed
- 200ml natural yogurt
- 1 tsp white wine vinegar
- 1 tsp caster sugar
- 3 spring onions, finely sliced
Spring onion
sp-ring un-yunAlso known as scallions or green onions, spring onions are in fact very young onions, harvested…
- large handful mint leaves, roughly torn
Mint
mi-ntThere are several types of mint, each with its own subtle difference in flavour and appearance.…
Method
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.
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.
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