German potato salad

Author: Sally Travis

Photographer: Joanna Wickham

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Serves: 4

Time to make: 25 mins

Ingredients

More weights & measures

400g baby potatoes
3 eggs
4 stalks celery, chopped in small chunks
1 red onion, peeled, finely chopped
½ cup baby cucumbers (cornichons)*
¼ cup capers
Dressing
½ cup low-fat plain yoghurt*
½ lemon, juice
1 clove garlic, crushed
¼ cup chopped fresh dill, plus extra, to garnish
salt and black pepper, to season
*NOTE: Ingredients with an asterisk (*) indicate that although this ingredient is usually gluten-free, it’s wise to check the label to be sure as product ingredients can vary and formulations can change.

Instructions

1 Boil or steam potatoes until tender. Drain and refresh in cold water then leave to cool. Boil eggs for 5 minutes. Refresh in cold water and leave to cool.

2 Chop cold potatoes in chunks and place in a large bowl. Add celery, onion, baby cucumbers and capers.

3 Shell eggs and slice in quarters. Add to bowl, season to taste and combine gently. Transfer to a serving bowl or platter.

4 To make dressing, in a small bowl whisk together yoghurt, lemon juice, garlic and dill. Season to taste. When ready to serve, drizzle dressing over salad and sprinkle with extra chopped dill.

Variations

Try different herbs, such as parsley, mint or basil.

Nutrition Info (per serve)

Calories 158cal

Kilojoules 660kJ

Protein 9g

Total fat 5g

–Saturated fat 1g

Carbohydrates 20g

–Sugars 5g

Dietary fibre 3g

Sodium 690mg

Calcium 100mg

Iron 2mg

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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