Why not try out this healthier version of potato salad. Scared of carbohydrates? Seek a registered dietitians advice on recipes, healthier carbohydrate sources and portion size. Click here to find a dietitian in your area.
âœ” boiled and cooled down potatoes
âœ” 2-3 Tbsp lite mayonnaise
âœ” 3/4 cup greek or plain yoghurt
âœ” lemon juice
âœ” wholegrain mustard
âœ” salt and pepper, paprika, dried herbs and garlic to taste
- Boil potatoes with their skins intact
- Once boiled and soft, allow the potatoes to cool down
- Once cool, cut into smaller bite size portions (keep in a mixing bowl)
- Add 2-3 Tbsp of lite mayonnaise or if you use Trim/ Salad Cream, you may add a little more (3-6 Tbsp)
- Add 3/4 cup of greek or plain yoghurt
- Season with lemon juice, 1 Tbsp wholegrain mustard, 1 tsp paprika, 1 Tbsp dried herbs and garlic, salt and pepper to taste
- Mix well and refrigerate at least 2 hours before serving
- Can decorate with a leaf of fresh basil if you like
For variation to this recipe – Add Basil Pesto Potato Salad (add 3 Tbsp basil pesto) or Sundried Tomato Paste Salad (add 3 Tbsp sundried tomato paste)
Enjoy with family and friends!
DID YOU KNOW?
- Cooled down potatoes have a lower GI
- Trim mayonnaise or Salad cream has a lower fat content compared to lite mayonnaise (which is why you can use more, as seen above)
- Plain yoghurt has a lower fat content compare to Greek yoghurt however the taste of the potato salad will be enhanced should you choose use Greek yoghurt
- Using higher fat ingredients may affect your weight loss goals (depending on other choices)
- Flavour your food – you will enjoy it more! Choose your flavours wisely.
Remember: Love food. Eat Smart. Love Life.