Zesty Potato Salad
CAL P/SERVE
115
kJ P/SERVE
483
FAT P/SERVE
2.3g
SODIUM P/SERVE
74g
Use the light skinned potatoes that are good for boiling, leave the skin on for additional nutrition.
Ingredients
- 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
Method
- Boil potatoes until just cooked, don’t overcook. Drain and cool. 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. Add dressing, making sure potatoes are coated then add herbs â parsley and chives.
- Serve as a side to steak or grilled chicken.
Nutrition Table
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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