New potato salad
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.
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Ingredients
- 750g new potatoes
- 1 tbsp nigella seeds
- 200ml tub of Greek yogurt
- 150g radishes, thinly sliced
- good handful of fresh dill, chopped
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Method
- Put the potatoes in a pan of cold salted water, bring to the boil, then simmer for 12 minutes or until tender.
- 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.
- 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.
Nutrition
- 123kcals Calories
- 3.7g (1.7g saturated) Fat
- 4.6g Protein
- 22.4g (3.7g sugars) Carbs
- 2.2g Fibre
- 0.2g Salt
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