Potato salad recipe

  • Serves 4
  • 10mins to prepare and 15mins to cook
  • 260 calories / serving
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2726 CedarPotatoSalad (h)

Whip up this simple and quick recipe to bring to a barbecue party or to enjoy with your loved ones al fresco. Filled with creamy potatoes coated in creamy yogurt with a sprinklng of capers, spring onion and dill - everyone will sure love this!

  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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  • Ingredients

  • 1kg (2.2lb) potatoes
  • 100g (3 1/2oz) frozen garden peas
  • 50g (2oz) low-fat natural yogurt
  • 50g (2oz) light mayonnaise
  • 1/2 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
  • Energy 1090kj 260kcal 13%
  • 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


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