Healthier potato salad

10-30 minutes 400 kcal or less 6 servings accompaniment barbecue bbq creamy potato salad good for you make it healthier picnic quick spread the ultimate makeover

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Source

Ingredients

750g Charlotte new potato , skins left on

2 tbsp good-quality mayonnaise (we used Hellmann's)

3 tbsp natural yogurt

3 tbsp half-fat crème fraîche

1 tsp Dijon mustard

1 tbsp semi-skimmed milk

8 spring onions , ends trimmed, halved lengthways and sliced

3 tbsp snipped chive

1 tbsp chopped tarragon

Method

Cut the potatoes into 2.5-3cm chunks (step 1), so that they are all the same size and will cook evenly. Put them in a pan of boiling water. Once the water has returned to the boil, lower the heat slightly and cook for about 10 mins or until just cooked and still keeping their shape. Tip them into a colander to drain well, then transfer to a large bowl.

While the potatoes are cooking, mix together the mayonnaise, yogurt, crème fraîche, mustard and milk. Add the spring onions, then most of the chives and tarragon to the potatoes (step 2). Season with pepper and a pinch of salt.

Spoon the dressing over the potatoes while they are still warm (step 3), then toss gently together so that they are well coated but don’t break up. Tip the potato salad into a serving bowl and scatter over the remaining chives and tarragon. Serve cold – but the flavour is best if not served straight from the fridge.