The humble potato is an excellent source of dietary fibre (with skin on) and magnesium for calming your nervous system.
This recipe is lighter on the calories and saturated fats being made with yoghurt instead of mayo, but still packed full of flavour!
Summer Potato Salad
Rated 5.0 stars by 1 users
Servings
6
Prep Time
5 minutes
Cook Time
25 minutes
The humble potato is an excellent source of dietary fibre (with skin on) and magnesium for calming your nervous system.
This recipe is lighter on the calories and saturated fats being made with yoghurt instead of mayo, but still packed full of flavour!
Author:Cailie Ford, Clinical Nutritionist (BHSc)
Ingredients
- 450g potatoes (scrubbed & chopped)
- ¾ cup plain greek yoghrut
- 2 garlic cloves, crushed
- 2 Tbsp Apple cider (or white) vinegar
- 1 Tbsp seeded mustard
- Salt & pepper to taste
- 3 shallots, finely sliced
- 2 tbsp fresh dill, chopped
- Juice ½ lemon
- 3 eggs, hard boiled, peeled & diced
Directions
Prepare the hard boiled eggs if needed. Peel and dice small.
Place the chopped potatoes in a large pot with enough boiling water to cover completely. Cook until potatoes are just tender when pierced with a fork, 10 minutes depending upon their size. DO NOT overcook, or your potato salad may be mushy. Drain potatoes & transfer to a bowl.
Prepare the dressing: In a food processor or with a whisk, add the Greek yogurt, vinegar, mustard, lemon juice, garlic, salt, and black pepper. Blend or whisk until smooth.
While the potatoes are still hot, pour 3/4 of the dressing over the top.
Gently stir to combine (it will look like a lot of dressing). Let sit 10 minutes, stirring once or twice as it rests.
Add the eggs, shallots, and dill. Reserve a tablespoon or so of the remaining chopped schallots for garnish, then add the rest to the bowl. Stir to combine. Taste and add more salt/pepper as needed. Refrigerate until ready to serve.
Just before serving, add the remaining dressing as desired, and sprinkle with the reserved schallot. Enjoy!
