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 đ Give it a try!
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.
Easy peasy isn’t it? đ I served my potato salad with oven-baked chicken for dinner. Scrumptious!
love potato salad! and this one looks scrumptious!
Thank you đ