Preparation time is 10minutes
Cook time is 10minutes
Total time is 20minutes
Serve is for 4 people
Difficulty level: 3 out of 4
10 Ingredients
Number of servings
4
- 3tablespoons light sour cream
- 3tablespoons chives, snipped (parsley or dill, depending on preference)
- 8 spring onions, sliced
- 750grams kestrel potatoes, skins left on
- 3tablespoons natural yoghurt
- 1 pinch salt (to taste)
- 1teaspoons seeded mustard
- 1tablespoons light milk
- 2tablespoons good-quality mayonnaise
- 1 pinch pepper (to taste)
Nutrition per serving
1090kJ / 260Cal
1090 Kilojoules or 260 Calories
12% of daily energy intake*
Protein
6.6grams
Fat
12.6grams
Carbs
27.2grams
Sugars
4.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Cut the potatoes into 3cm squares so that they are all the same size and will cook evenly.
Step 2 of 5
Place them in a saucepan of boiling water. Once the water has returned to the boil, lower the heat and cook for about 10 minutes or until just cooked and still keeping their shape.
Step 3 of 5
Tip them into a colander to drain well, then transfer to a large bowl. While the potatoes are cooking, mix together the mayonnaise, yoghurt, light sour cream, mustard and milk.
Step 4 of 5
Add the spring onions, then your favourite fresh herb to the potatoes, season to taste.
Step 5 of 5
Spoon the dressing over the potatoes while they are still warm then toss gently together so that they are well coated.
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