Healthier Potato Salad
This potato salad is a delightful combination of tender new potatoes coated in a creamy dressing with a hint of tanginess from yogurt and a kick of Dijon mustard. Fresh spring onions and aromatic chives and tarragon add a burst of flavor to this dish, making it a perfect side for any meal. Serve this salad slightly chilled to enhance all the delicious flavors.
— Constant Cookbook
Ingredients
- 750g Charlotte new potatoes , skins left on
- 2 tbsp good-quality mayonnaise (we used Hellmann's)
- 3 tbsp natural yogurt
- 3 tbsp half-fat crème fraîche
- 1 tsp Dijon mustard
- 1 tbsp semi-skimmed milk
- 8 spring onions , ends trimmed, halved lengthways and sliced
- 3 tbsp snipped chives
- 1 tbsp chopped tarragon
Instructions
- Cut the potatoes into 2.5-3cm chunks (step 1), so that they are all the same size and will cook evenly. Put them in a pan of boiling water. Once the water has returned to the boil, lower the heat slightly and cook for about 10 mins or until just cooked and still keeping their shape. Tip them into a colander to drain well, then transfer to a large bowl.
- While the potatoes are cooking, mix together the mayonnaise, yogurt, crème fraîche, mustard and milk. Add the spring onions, then most of the chives and tarragon to the potatoes (step 2). Season with pepper and a pinch of salt.
- Spoon the dressing over the potatoes while they are still warm (step 3), then toss gently together so that they are well coated but don’t break up. Tip the potato salad into a serving bowl and scatter over the remaining chives and tarragon. Serve cold – but the flavour is best if not served straight from the fridge.
Cook Time
10M
Prep Time
PT10M
Yield
Serves 6
Nutrition
- Calories: 215 calories
- Fat Content: 12.1 grams fat
- Saturated Fat Content: 2.7 grams saturated fat
- Carbohydrate Content: 21.9 grams carbohydrates
- Sugar Content: 4.5 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 4.5 grams protein
- Sodium Content: 0.5 milligram of sodium
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