This wonderful healthy potato salad recipe is the perfect summer salad, it's ideal for picnics, a light lunch, or as an accompaniment to fish or chicken.
Potatoes are surprisingly healthy as they contain zero cholesterol and are a great source of Vitamin C, Potassium, Dietary Fibre.
The best way to retain those nutrients is to steam them, as boiling them will reduce their nutritional value greatly.
Healthy potato salad recipe: -
Prep time: 12 minutes - Cooking time: 22 minutes
Serves 3
1lb 2oz(500g) of Baby pearl salad potatoes 5 fl-oz(175ml) of Low-fat natural yoghurt 6oz(200g) of cucumber 1 large shallot, finely sliced 1 tsp of English Mustard 1 tsp of Cider vinegar 1 tbsp of fresh dill, stalks removed Ground sea-salt & white pepper
First put 2 inches of water in a pan and add some salt, then bring it to the boil. Meanwhile prepare your potatoes by giving them a gentle scrub under cold running water, taking out any eyes with a paring knife.
When the water is at a rolling boil place the potatoes in a steamer compartment above the boiling water and cover. Steam for about 15 minutes until tender.
When they're ready remove the potatoes from the steamer and place them in a sieve, then run cold water over them. Put to one side and allow them to cool completely.
Then take a suitable sized bowl and combine the Yoghurt, English mustard, cider vinegar & shallots; season to taste with ground sea-salt and white pepper.
Next take the cucumber and using a speed-peeler remove the skin. Then half it length-ways, then half each piece length-ways again. Take each piece and remove all of the watery centre part that contains the seeds. Then chop each piece into equal sized 1cm wide chunks. Then place them in the bowl with the other ingredients and combine.
Once the potatoes are cold cut them into quarters or halves, depending on their size, and add them to the bowl along with the dill and combine so that all the potatoes are covered in the mixture. Check the seasoning.
