Pickle Potato Salad
-
Prep Time
15 MINS
-
Cook Time
20 MINS
- KCals 159
- Carbs 22G
4 Servings
Ingredients
- ½ red onion peeled and finely sliced
- 50 ml pickle vinegar from the jar
- 500 g new potatoes sliced in half
- 100 g fat-free Greek yoghurt
- 60 g light mayonnaise
- ½ tsp Dijon mustard
- 60 g gherkins diced
- salt and freshly ground black pepper to taste
- 1 tbsp fresh chives finely sliced
Instructions
-
Place the red onion in a small bowl and cover with the vinegar. Set aside while the potatoes cook.
-
Place the potatoes into a pan of cold salted water. Bring to the boil then lower the heat and simmer for 15 minutes until tender. Drain well and leave to cool.
-
In a bowl, combine the yoghurt, mayonnaise, mustard and mix well.
-
Pour 30ml of the vinegar into the yoghurt mixture and mix well.
-
Discard the remaining vinegar and add the red onion to the yoghurt mixture along with the gherkins.
-
Once cooled, add the potatoes to the yoghurt mixture and stir to coat.
-
Season to taste with salt and pepper and sprinkle over the chives.