Serve this potato salad at BBQ's and dinner parties, or as an accompaniment to evening meals, including with steak.
- 1.2kg (approx 8 baby) potatoes
- 3/4 cup low fat natural yoghurt
- 1 tbsp. seeded mustard
- 3 tbsp. light sour cream
- 2 tbsp. egg mayo (we used Thommy Brand)
- 2 gherkins, chopped or diced
- 2 tbsp. chives, chopped
- 2 tbsp. fresh mint, chopped
- Boil potatoes until just cooked (do not over boil, the potatoes should retain some bite).
- Drain and set aside until cool.
- In a large mixing bowl, mix yoghurt, sour cream, mayo until combined.
- Add potatoes to mixture, and coat, gently. Season with S & P.
- Place in a large serving dish, and then add the chives gherkins, mint.
- Serve immediately.
Servings: 6 Serving size:258g
|Average Serve||Average 100g|
|Energy||846 kJ||328 kJ|
|202 Cal||78 Cal|
|Protein||4.4 g||1.7 g|
|Fat, total||6.5 g||2.5 g|
|- Saturated||0.9 g||0.3 g|
|Carbohydrate||28.2 g||10.9 g|
|- Sugars||4.2 g||1.6 g|
|Sodium||142 mg||55 mg|
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