Friday, December 17, 2010

Potato salad with mint and pistachios

A fantastic, low fat twist on the much loved potato salad. For early preparation, boil potatoes the day before serving and refrigerate overnight.
Serves 8 @ 4pp

  • 1.5kg small new potatoes
  • 125ml (1/2 cup) low-fat natural yogurt
  • 1 tablespoon lemon juice
  • 6 green onions, thinly sliced
  • 1/4 cup shredded fresh mint leaves
  • 2 tablespoons finely chopped fresh chives (plus extra, to garnish)
  • black pepper
1/4 cup chopped pistachio kernels


Step 1 Place potatoes into a large saucepan and cover with cold water. Bring to the boil. Reduce heat to medium and simmer for 12–15 minutes or until just tender. Drain and set aside to cool.
Step 2 Combine yoghurt and lemon juice in a small bowl. Slice potatoes in half (or quarters, if large) and place into a large bowl. Add dressing, green onions and herbs. Combine gently until dressing coats potatoes. Season with pepper.
Step 3 Transfer to a platter. Serve sprinkled with chopped pistachios and freshly chopped chives.

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