Quick potato salad

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Quick potato salad Easy Food
Serves 4

500g baby new potatoes, larger ones cut in half
2 rashers, chopped
3 tbsp light mayonnaise
2 tbsp low-fat Greek yoghurt
2 tsp wholegrain mustard
3 pickled gherkins, chopped
3 spring onions, chopped
Salt and black pepper

  1. Cook the potatoes in salted boiling water for 15-20 minutes, until just tender. Drain and leave to cool slightly.
  2. Meanwhile, cook the chopped rashers in a pan over a medium-high heat until crisp. Set aside and leave to cool slightly.
  3. In a large bowl, mix the mayonnaise, yoghurt, mustard, gherkins and spring onions.
  4. Add the potatoes while still slightly warm and season generously. Add the rashers and stir to combine everything together thoroughly.

Per serving:137kcals, 4.3g fat (0.7g saturated), 21.5g carbs, 2.1g sugars, 4.1g protein, 3.6g fibre, 0.290g sodium

TOP TIP
For a delicious twist, try adding three streaky bacon rashers.