Potato Salad
- Gluten free
- Nut free
- Vegetarian
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
- Place potatoes in a medium sized pot and cover with water. Bring to a simmer and cook until tender approximately 25-30 minutes.
- Bring another small saucepan of water to the boil and blanch the peas. Drain and allow to cool in the fridge.
- 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.
- In a large bowl whisk the yoghurt mayonnaise vinegar mustard gherkins and chives together.
- 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.
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 |
| Sodium | 211.9 mg | 82 mg |
| Fibre | 3.9 g | 1.5 g |