Potato Salad

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


  • 1kg desiree potatoes, peeled and cut into 3cm chunks
  • 6 eggs
  • ½ cup frozen peas
  • 2 tbsp reduced-fat Greek yoghurt
  • 2 tbsp mayonnaise
  • 1 tsp white wine vinegar
  • 1 tsp dijon mustard
  • 4 gherkins, finely diced
  • 1 tbsp chives, finely sliced
  • Freshly cracked pepper to taste


  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.

Recipe and image supplied by Cancer Council NSW Healthy Lunch Box website.