
Potato
salad
Serves 4
Ingredients:
-
400g new potatoes, halved
-
3 tbsp lighter-than-light mayonnaise or 0% fat yoghurt
-
2 rounded tsp wholegrain mustard
-
4 spring onions, finely sliced
-
Cornichons or cocktail gherkins to taste, finely sliced
-
A sprinkling of capers
-
2 tbsp dill or parsley or both, finely chopped
Method:
-
Boil the spuds until tender, but not breaking up.
-
Drain and leave until all the steam has cleared.
-
Sling the mayo or yoghurt, mustard, spring onions, cornichons, capers and herbs into a bowl and mix.
-
Add the potatoes, stir through, and chill before serving.



Health
-
Spuds are rich in potassium, which can help lower blood pressure, and high in fibre, which is good at preventing heart disease.
