Creamy Potato Salad recipe

Low Fat recipe for Creamy Potato Salad – recommended by the Heart and Stroke Foundation.

4 medium Potatoes, peeled and chopped into chunks
1 small onion, finely chopped
1 small red pepper, finely chopped
1/4 cup fresh parsley, chopped
Bunch spring onion, finely chopped

175ml plain low fat yoghurt
2 tablespoons lite mayonnaise
1 tablespoon vinegar or lemon juice
Pinch salt
Sprinkle of fine black pepper

How to
Place potato chunks into a bowl and cover with water

Microwave for approximately 5-7 minutes or until soft but not mushy

Drain in a colander and place into the serving bowl

Add in the chopped onion, pepper and parsley

To make the dressing, combine all the ingredients and mix well

Pour dressing over the potato mixture without breaking the potatoes

Garnish with finely chopped spring onion and serve.

Recipe provided by The Heart and Stroke Foundation. For more information, phone the Heart Mark diet line – free nutritional advice provided by skilled dieticians – 0860 223 222.

Recipe ID 9967

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