POTATO AND PEPPER SALAD WITH MUSTARD YOGURT DRESSING

POTATO AND PEPPER SALAD WITH MUSTARD YOGURT DRESSING

New potatoes are the perfect food for those who are short on time but still want to eat well. They are quick to prepare with no peeling needed, and quick to cook due to their small size.  They keep well in the fridge and are a versatile base for a hot or cold meal.

The NHS don’t count potatoes as part of ‘five-a-day’, presumably to stop us all thinking that chips are health food!

However the reliable spud is a good source of complex carbohydrate. It also provides protein, a touch of fat and a positive alphabet of vitamins and minerals.

This recipe replaces the usual mayonnaise with a tasty yogurt and mustard dressing with fresh herbs. Feel free to add whatever other vegetables you like or have to hand.

This quantity serves 2.

INGREDIENTS

500g new potatoes

2 medium onions, chopped

1 fresh pepper (choose your colour) deseeded and chopped

200g full-fat natural yogurt

2 tbsp mustard (wholegrain mustard works well)

1 tbsp chopped capers

10 olives, halved

2 tbsp chopped parsley

2 tbsp chopped mint

1 small tin anchovies, chopped (optional)

METHOD

  1. Put the kettle on!
  2. Cut the potatoes in half (no need to peel) and place in a pan with a little salt.  Add the boiling water, bring back to the boil and then simmer covered until soft. Test frequently with a knife – if you have struck lucky and obtained some home-grown potatoes they will cook more quickly.
  3. Meanwhile, fry the peppers and onions in olive oil until softened.
  4. Make the dressing by mixing the yogurt, mustard, capers, herbs and anchovies, and season to taste.
  5. Once the potatoes are cooked, drain them well and then simply mix everything up, ensuring that the dressing coats all the ingredients.

 


The Author

Jessica Ambrose

Jessica is a fitness writer who loves long distance running, yoga, strength training and healthy eating.

Comments

Emma C.
12 July 2016

Emma C.

This looks lovely, though I am wondering how yoghurt tastes on potatoes compared to my usual mayonaise. I sometimes do half and half when making coleslaw, which works well. It's a brave soul to try all yoghurt!

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