A chunky style potato salad that is delicious and healthy at the same time. Always been a winner at BBQ's
Place potatoes in a large pan; add enough cold water to cover.
Bring to boil over high heat. Reduce heat to medium; cover and cook until fork-tender, about 20mins
Microwave method **recommended** ….. Place potatoes around the edge of a wide microwave safe container, with a tablespoon of water poured over each potato to avoid drying out
Let potatoes cool, then cut into chunky pieces
In a bowl, combine yoghurt, celery, spring onions, vinegar, mustard, dill and pepper. Add yoghurt mix to potatoes and gently toss to combine.
Serve immediately or cover bowl with plastic wrap and refrigerate. Serve the salad with tomato wedges, if liked, garnished with dill sprigs.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
…To dress up potato salad without adding cholesterol, add high fibre vegetables, such as diced capsicum and grated carrot, and top with bean sprouts
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