Potato salad

This simple but sensational potato salad is packed full of zingy flavours and there's nothing nicer than taking a delicious potato salad along to a barbecue - this recipe will be a hit!

Serves: 8 (as a side salad)
Time to make: 25 mins

Total cost: $ 4.40 / $ 0.55 per serve

(at time of publication)

Ingredients

Base
750g waxy potatoes, skins left on if possible
4-5 spring onions
2 tablespoons chopped fresh mint
⅓ cup light mayonnaise or salad dressing
2 tablespoons low-fat yoghurt
1 teaspoon mustard (seeded, French or hot English)
Optional extras
4 rashers lean bacon, diced and cooked until crispy
2-3 hard-boiled eggs, chopped
½ cup cooked peas
diced gherkin to taste
chopped sun-dried or semi-dried tomatoes to taste
1 small avocado, diced
3 tablespoons finely chopped red onion (use instead of spring onion)
3 tablespoons capers
1-2 teaspoons dill seeds or 3 tablespoons chopped fresh dill (use to replace mint)
¼ cup pumpkin seeds, toasted (place in a heavy-bottomed pan over heat and cook for a few minutes stirring regularly, until seeds pop) – use as a garnish on top of salad

Instructions

1 Cook potatoes in boiling water, cool and cut into medium chunks. Place in a bowl with most of the spring onion (save some for garnish) and fresh mint.

2 In a jug or small bowl mix light mayonnaise, yoghurt and mustard; add to potato mixture and mix through. Add optional extras as desired. Serve garnished with remaining spring onion.

Nutrition Info (per serve)

Kilojoules 415kJ

Calories 99cal

Protein 2.2g

Total fat 2.3g

–Saturated fat 0.3g

Carbohydrates 17.5g

–Sugars 2.9g

Dietary fibre 1.3g

Sodium 80mg

Calcium 25mg

Iron 0.7mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.

Variations

Potato salad with egg and capers: Add 3 hard-boiled eggs (chopped) and 3 tablespoons of capers. Omit the mint. Bacon is optional in this version.
Potato salad with semi-dried tomato, red onion and avocado: Replace bacon, spring onion and mint, with 1/4 cup chopped semi-dried tomato, 3 tablespoons finely chopped red onion and 1 just-ripe avocado (diced). Instead of mayonnaise or salad dressing add 1/4 cup French dressing mixed with 1 teaspoon of Dijon (French) mustard.
Mint and yoghurt potato salad: Mix 1 cup unsweetened yoghurt with 1/2 cup apple sauce and 1/4 cup finely chopped mint. Use as the dressing on 1kg cooked chopped potato. Garnish with extra mint.

HFG tip

Healthy habits

Leaving skins on potato – adds extra fibre.
Using low-fat mayonnaise/salad dressing instead of regular (high-fat) versions.
Using lean bacon and trimming all the fat.
Adding pumpkin seeds as a garnish – adds extra protein, fibre, vitamins and minerals.

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