Lemony Potato & Chive Salad
Ingredients
- 500 g Potatoes (new, or small waxy potatoes)
- 1 tbsp Mayonnnaise
- 2 tbsp Yoghurt (Greek)
- 1 Lemon (just the grated zest)
- 1 handful Chives (chopped)
Instructions
- Cook and cool the potatoes so they are at fridge temperature.
- Chop each potato into quarters and place in a bowl. You can peel off the skin if you want. it should come off easily in the hand.
- Add the mayonnaise, Greek yoghurt, finely chopped chives (leaving a few to sprinkle on top at the end) and season with salt & pepper into a small bowl.
- Grate the lemon zest over it and mix.
- Pour in the potatoes and mix well to coat them and serve in a clean bowl, with a final sprinkling of chopped chives.
Notes
Cooks' Tips:
- Lasts for 3 days in the fridge.
- For vegan, use egg-free mayonnaise and cashew yoghurt.
- For dairy-free, use cashew yoghurt.
Per serving. Nutrition content in food is never consistent, so take these estimates with a pinch of salt! Also, our recipes tend to use low-GI carbs and sugars, so these values are not directly comparable with shop-bought UPFs.
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