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Light creamy potato salad

The classic potato salad is made with mayo so it’s quite calorific. If you’re after a healthier version this light creamy potato salad is the best solution! It’s made with light mayo and Greek yogurt - so it’s still creamy and yummy, but less fattening! Perfect for summer parties, picnics and barbecues.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: USA
Calories: 1234
Ingredients Method

Ingredients
  

  • 500 g baby new potatoes
  • 1 tsp white wine vinegar approx.
  • 1 tbsp olive oil
  • 1/2 tsp Dijon mustard
  • 1-2 tbsp mayonnaise light
  • 1-2 tbsp Greek yogurt
  • 1 bunch of spring onions chopped
  • salt&pepper

Method
 

  1. Scrub and clean the potatoes, then put them in a pan of lightly salted water. Bring to the boil and simmer for 10-15 minutes until tender.
  2. Meanwhile, mix the vinegar, oil and mustard. Add a pinch of salt and ground pepper.
  3. Drain the potatoes and put them in a serving bowl. Pour over the vinegar mixture and leave them to cool
  4. When the potatoes have completely cooled, add the yogurt & mayonnaise then combine gently.
  5. Mix in the spring onions and season to taste just before serving. (You can add some chopped herbs of your choice too, if you like).