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Leek and potato salad

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A lower-fat, vibrant salad made with leeks in herby yogurt dressing to create a tasty, mayo-free potato salad.
Serves
6
Prep
10 minutes + 15 minutes to cool
Cook
15-20 minutes
Each 192g serving contains (excludes serving suggestion)
KCal
109
Carbs
18.20g
Fibre
3.60g
Protein
6.20g
Fat
0.50g
Saturates
0.10g
Sugars
3.60g
Salt
0.10g
Portion Fruit & Veg
0
Ingredients
Ingredients
600g baby new potatoes
1 large leek, 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
Method
  1. Boil the potatoes whole for 15-20 minutes until just cooked. Refresh in cool water and set aside.
  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.
  3. When the potatoes are cool, cut in half and toss in the yogurt dressing and sprinkle with more herbs.
Chefs tips
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