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
- Cook the potatoes in salted boiling water for 15-20 minutes, until just tender. Drain and leave to cool slightly.
- Meanwhile, cook the chopped rashers in a pan over a medium-high heat until crisp. Set aside and leave to cool slightly.
- In a large bowl, mix the mayonnaise, yoghurt, mustard, gherkins and spring onions.
- 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
For a delicious twist, try adding three streaky bacon rashers.