Use the light skinned potatoes that are good for boiling, leave the skin on for additional nutrition.
- 3 large potatoes (600g)
- 3 tbsp. chopped parsley
- 3 tbsp. chopped chives
- 1/2 cup Greek yoghurt, light
- 1 tbsp. lemon juice, fresh
- 1 tsp. Dijon mustard
- 1 tsp. seeded mustard
- Salt and pepper to taste
- Boil potatoes until just cooked, don’t overcook. Drain and cool.Â Cut into large chunks.
- In small bowl place yoghurt, lemon juice and both mustards, mix with a spoon.
- Season potatoes with salt and pepper to your liking.Â Add dressing, making sure potatoes are coated then add herbs â parsley and chives.
- Serve as a side to steak or grilled chicken.
Servings: 4 Serving size:144g
|Average Serve||Average 100g|
|Energy||483 kJ||336 kJ|
|115 Cal||80 Cal|
|Protein||4.4 g||3.1 g|
|Fat, total||2.3 g||1.6 g|
|- Saturated||1.3 g||0.9 g|
|Carbohydrate||17.7 g||12.3 g|
|- Sugars||5.1 g||3.6 g|
|Sodium||74 mg||52 mg|
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