Potato salad
Recipe for a delicious creamy Potato salad which has colour and texture!
Servings: 6
Calories: 272kcal
Ingredients
- 4 large washed potatoes
- 1 bunch shallots
- 4 rashers maple streaky bacon
- 2 cups frozen peas
- ⅓ cup low fat greek yoghurt
- 2 tablespoon basil pesto
- 2 tsp lemon juice
Instructions
- Boil potatoes in a saucepan (medium heat) with the lid on for approximately 30 minutes
- Cook bacon in the oven (180 degrees) for 20 minutes or until looking crispy around the edges
- Cook the peas in a microwave safe dish for 4 minutes
- Slice the shallots thinly
- When the potatoes are cool, chop into small cube size pieces
- Repeat the process to cut the bacon into small pieces
- Make the dressing by combining the yoghurt, pesto and lemon juice in a blender jug and blitz to combine
- Add potatoes, bacon, shallots and peas to a salad bowl
- Pour dressing over all ingredients and then use 2 spoons to toss salad
Notes
- For a vegetarian option, omit the bacon
- To test potatoes, use a skewer and poke it into the potato, they are ready when the skewer goes in smoothly and doesn't hit any hard bits
- The potatoes will be very hot when cooked, wait for them to cool before slicing
Nutrition
Calories: 272kcal | Carbohydrates: 38g | Protein: 12g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 176mg | Potassium: 1162mg | Fiber: 8g | Sugar: 3g | Vitamin A: 470IU | Vitamin C: 48mg | Calcium: 109mg | Iron: 8.7mg