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Yogurt Potato Salad Recipe

A mayo-loaded (sometimes with Dijon mustard too) potato salad can be so hard to resist at times. It’s like one of my all-time favourite comfort foods and a must-order side dish when I’m having Western fare outside. While I do indulge in the same at home occasionally especially when I have a big bottle of mayo somewhere in the fridge (my not-so-hidden stash lol), I also like to make this healthier version of potato salad using non-fat and non-sugared plain natural yogurt. All that’s needed are just a bit of sharpness from fresh Parmigiano-Reggiano and extra crunch from pine nuts. Equally satisfying and yum πŸ™‚ Give it a try!

Parmesan Cheese and Yogurt Potato Salad Recipe

Yogurt Potato Salad Recipe

Ingredients
500g baby potatoes with skin on, cut into quarters & steamed till tender
100ml non-fat & non-sugared plain natural yogurt
2/3 cup freshly grated Parmigiano-Reggiano cheese
40g toasted pine nuts
handful of chopped spring onions

Instructions
1. Toss all ingredients thoroughly in a mixing bowl and leave in fridge to chill for at least an hour before serving.

Parmesan Cheese and Yogurt Potato Salad Recipe

Easy peasy isn’t it? πŸ™‚ I served my potato salad with oven-baked chicken for dinner. Scrumptious!

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