Easy potato salad

A lighter take on classic potato salad, with yoghurt & crème fraiche

1 ratings

20 minutes (plus cooling time)
Serves 4

Nutrition: Per serving

Kcal86
Fat0.9g
Salt0.1g
Sugar1.9g

Recipe by: Sarah Drabble | Nutritionist

Our research shows that eating well and being a healthy weight reduce your risk of cancer. All our recipes help you incorporate our science into your everyday life: they’re inexpensive, easy to prepare and, most importantly, delicious.

Ingredients

300g red-skinned potatoes, scrubbed and halved (not peeled)
2 tablespoons low-fat natural yoghurt
2 tablespoons low-fat creme fraiche
2 tablespoons finely chopped chives or spring onions
Freshly ground black pepper

Method

Boil the potatoes in unsalted water until tender, then drain.
Put the potatoes in the pan over a medium heat to dry the potatoes.
Cut them into 1cm cubes and leave to cool.
Mix the yoghurt, creme fraiche and chives or spring onions and toss with the potatoes.
Season with pepper and refrigerate until ready to eat.

Serve with a crunchy rainbow salad