Name: Leek and potato salad
Prep time: 10 minutes + 15 minutes to cool
Cook time: 15-20 minutes
Yield: 6
Ingredients: 600g baby new potatoes; 1 large leek (250g), cleaned and finely sliced; 200g 0% fat Greek yogurt; 10g chives (and a sprinkle to garnish); 25g parsley (and a sprinkle to garnish); 1 heaped tsp Dijon mustard; good pinch white pepper

A lower-fat, vibrant salad made with leeks in herby yogurt dressing to create a tasty, mayo-free potato salad.

Serves

Prep

10 minutes + 15 minutes to cool

Cook

15-20 minutes

Each 182g serving contains (excludes serving suggestion)

KCal

107

Carbs

18.0g

Fibre

3.3g

Protein

6.1g

Fat

0.4g

Saturates

0.1g

Sugars

3.6g

Salt

0.11g

Fruit/Veg Portion

What makes a healthy, balanced diet?

Ingredients

600g baby new potatoes

1 large leek (250g), cleaned and finely sliced

200g 0% fat Greek yogurt

10g chives (and a sprinkle to garnish)

25g parsley (and a sprinkle to garnish)

1 heaped tsp Dijon mustard

good pinch white pepper

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Method

Step 1

Boil the potatoes whole for 15-20 minutes until just cooked. Refresh in cool water and set aside to cool for 15 minutes.

Step 2

Meanwhile, place the leeks into a bowl with the yogurt, chives and parsley, mustard and pepper. Mix together well to ensure all the leeks are coated. Set aside in the fridge.