Healthier classic potato salad

Author: Jenny de Montalk - BA, GDipJourn, Editor

Photographer: James Moffatt

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Creamy potato salad made healthier with Greek yoghurt, mustard and lemon — plus fresh herbs and crisp veg for crunch. The perfect side for any gathering!

Serves: 8 (as a side)

Time to make: 30 mins

Ingredients

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800g baby new potatoes, scrubbed, halved if large
6 large eggs, hard boiled, halved
1 Lebanese cucumber, sliced
1 radish, sliced into matchsticks
2 stalks celery, thinly sliced, leaves reserved
½ red onion, sliced into fine wedges
¼ cup gherkins, finely sliced (optional)
1 small avocado (thinly sliced, optional)
¼ cup fresh dill, roughly chopped

Dressing
2 tablespoons reduced-fat mayonnaise
2 tablespoons reduced-fat Greek yoghurt
2 teaspoons hot English mustard
2 teaspoon Dijon mustard
3 teaspoons lemon juice
1 teaspoon honey

Instructions

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1 In a large lidded pot, just cover potatoes with water and bring to the boil over high heat. Reduce heat and simmer for 15-20 minutes until cooked through. Drain and set aside to cool.

2 While potatoes cool, in a small bowl whisk dressing ingredients until well combined.

3 In a large salad bowl place potatoes and vegies. Pour over dressing and stir to coat evenly. Garnish with eggs, dill and celery leaves to serve.

Nutrition Info (per serve)

Calories 160 cal

Kilojoules 660 kJ

Protein 8.4 g

Total fat 4.6 g

Saturated fat 0.2 g

Carbohydrates 15 g

Sugar 4 g

Dietary fibre 3 g

Sodium 198 mg

Calcium 56 mg

Iron -0.3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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