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New potato salad

Published: 23 Feb 17
Updated: 6 Aug 24

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.

Easy
July 2012

Test kitchen approved

Serves 6
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.

Vegetarian recipes

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

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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.