Potato Salad

• Prep: 25
• Cook: 45 mins
• Serves: 6

Ingredients

• 1 kg potato
• 6 eggs
• 1/2 cup frozen peas
• 2 tbs Greek or natural yoghurt
• 2 tbs low-fat mayonnaise
• 1 tsp vinegar
• 1 tsp Dijon mustard
• 4 whole pickled cucumbers or gherkin
• 1 tbs chives
• 2 pinch pepper

Method

1. Place potatoes in a medium sized pot and cover with water. Bring to a simmer and cook until tender approximately 25-30 minutes.
2. Bring another small saucepan of water to the boil and blanch the peas. Drain and allow to cool in the fridge.
3. Bring another small saucepan of water to the boil and add the 6 eggs. Time the eggs for 8 minutes at a rapid boil then remove and place in ice water to cool. When cool peel and quarter lengthwise.
4. In a large bowl whisk the yoghurt mayonnaise vinegar mustard gherkins and chives together.
5. When the potatoes are cooked drain well and add them straight to the dressing and fold through. Allow to cool then fold in the peas and eggs.

2 serves of vegies in each serve of this recipe.

Nutrition information

	per serving	per 100g
Energy	1011.7 kJ	391.4 kJ
Protein	11.2 g	4.3 g
Fat, total	9.8 g	3.8 g
— saturated	2 g	0.8 g
Carbohydrate	24.5 g	9.5 g
— sugars	8.3 g	3.2 g
Fibre	3.9 g	1.5 g
Sodium	211.9 mg	82 mg