• Tracy Davies

No Mayo Potato Salad



A healthy version of an old favourite! This red potato salad is a perfect summer side dish, with cooked and cooled potatoes being a great source of resistant starch, which can have important health benefits including improved insulin sensitivity, reduced blood sugar levels, decreased appetite and various other benefits for our digestion. The greek yoghurt gives the salad a creamy texture without the calories! So next time you are having a picnic or barbeque, why not give this a try!



Ingredients

  • 1 kg red potatoes, cut into quarters

  • 1/4 cup plain Greek natural yoghurt

  • 1/4 cup olive oil

  • 1 Tablespoons honey

  • 2 Tablespoons apple cider vinegar

  • 2 Tablespoons Dijon mustard

  • 1/4 teaspoon sea salt

  • 1/4 teaspoon black pepper

  • 3 stalks celery, finely chopped

  • 3 green onions, finely chopped

  • 4 hard boiled eggs, roughly chopped

  • 2 Tablespoon chopped fresh parsley



Directions

  1. Place potatoes in a large pot and add cold water until it covers the potatoes by about 2 inches. Over a high heat, bring the potatoes to the boil for 8-10 minutes, until they are tender to pierce with a fork, but not too soft. Drain and set aside to cool.

  2. To make the dressing, combine the yoghurt, olive oil, honey, apple cider vinegar, mustard, salt and pepper in a small mixing bowl, whisking until smooth.

  3. Transfer the cooled potatoes to a large mixing bowl and add in the celery, onion, chopped eggs and 1 tablespoon of parsley. Mix in the dressing, gently stirring until well combined.

  4. Pour into a serving dish and garnish with remaining parsley. The salad can be served immediately or made up to 2 days ahead and can be stored in the refrigerator for up to 3 days.



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