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Potato salad recipe

Potato salad recipe

20 ratings

Whip up this quick, simple potato salad recipe to enjoy as part of a barbecue, picnic or al fresco dinner. Pairing fluffy potatoes with creamy yogurt, a sprinkling of capers, spring onion and dill, it's a classic side everyone's sure to love. See method

  • Serves 4
  • 10mins to prepare and 15mins to cook
  • 260 calories / serving


  • 1kg (2.2lb) potatoes
  • 100g (3 1/2oz) frozen garden peas
  • 50g (2oz) low-fat natural yogurt
  • 50g (2oz) light mayonnaise
  • ½ lemon, zest and juice
  • 1/2 red onion, sliced
  • 3 spring onions, finely sliced
  • 2 tbsp capers, roughly chopped
  • 2 tbsp freshly chopped dill
  • 1 tbsp freshly chopped parsley
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    5g 7%
  • Saturates

    1g 5%
  • Sugars

    5g 6%
  • Salt

    0.5g <1%

of the reference intake
Carbohydrate 49.3g Protein 8g Fibre 6.7g


  1. Place the potatoes in a large pan of boiling water and cook for 15 minutes until tender. Drain and leave to cool slightly before halving any larger potatoes.
  2. Meanwhile cook the peas in boiling water for 2 minutes then drain and set aside.
  3. In a large bowl combine the yogurt, mayonnaise and lemon juice and zest then season. Add the potatoes, peas, red onion, spring onions, capers, dill and parsley. Toss gently to coat.

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