New potato salad

New potato salad
  • Serves icon Serves 6
  • Time icon Hands-on time 25 min

We’ve swapped mayonnaise for Greek yogurt making this potato salad lighter and healthier. It’s the perfect side salad for a barbecue or relaxed dinner party.

Nutrition: per serving

Calories
123kcals
Fat
3.7g (1.7g saturated)
Protein
4.6g
Carbohydrates
22.4g (3.7g sugars)
Fibre
2.2g
Salt
0.2g
Calories
123kcals
Fat
3.7g (1.7g saturated)
Protein
4.6g
Carbohydrates
22.4g (3.7g sugars)
Fibre
2.2g
Salt
0.2g

Ingredients

  • 750g new potatoes
  • 1 tbsp nigella seeds
  • 200ml tub of Greek yogurt
  • 150g radishes, thinly sliced
  • good handful of fresh dill, chopped

Method

  1. Put the potatoes in a pan of cold salted water, bring to the boil, then simmer for 12 minutes or until tender.
  2. Drain, then cut any large potatoes in half. Heat a non-stick frying pan, add the nigella seeds and dry-fry for 30 seconds or so until they start to crackle. Remove from the heat.
  3. Put in a large bowl with the Greek yogurt and some seasoning. Mix in the warm potatoes, coating well, then toss through the radishes and most of the dill. Sprinkle over a little more chopped dill, then serve.

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