Description
Creamy spring onion potato salad with egg, mint, and a healthy mayo-free greek yogurt dressing. It’s easy to make, irresistibly delicious,and sure to be a party hit!
Ingredients
Scale
- 1 kg/ 2 lb baby red or white potatoes
- 3 large eggs
- 2 cups frozen peas
- 4 green/ spring onions, sliced
- 1 cup fresh mint, roughly chopped
Yogurt dressing
- 3/4 cup plain greek yogurt (I used 0.5% fat)
- 2 cloves garlic
- 3 tablespoons fresh lemon juice
- 3 tablespoons apple cider vinegar
- 1 tablespoon dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- In a large pot, boil potatoes in salted water until fork-tender (about 20 minutes). Don’t overcook. Refrigerate to cool.
- In another saucepan, boil eggs for 8 minutes. Peel, quarter, and set aside.
- Boil fresh water, add the peas, then drain and cool in iced water to maintain colour. Drain when cool.
- In a medium bowl, whisk together Greek yogurt, lemon juice, vinegar, mustard, garlic, salt, and pepper until smooth.
- Cut cooled potatoes into 1 1/2-inch chunks (either halves or quarters) and transfer to a large bowl.
- Combine peas, spring onions, and mint leaves with potatoes. Pour 3/4 of the dressing, another pinch of salt, stir gently, and refrigerate.
- Before serving, top with eggs, remaining dressing, and extra spring onions and mint leaves. Enjoy!
Notes
- Store: leftovers in the fridge in an airtight container in the fridge for 3-4 days.
- Potato type: Choose baby new white potatoes, red skin or Yukon gold potatoes.
- Boil the potatoes a day in advance to allow them to chill, saving time.
Nutrition
- Serving Size: Per serve
- Calories: 214 calories
- Sugar: 3.3g
- Fat: 7.4g
- Saturated Fat: 3.3g
- Carbohydrates: 27g
- Fiber: 4.7g
- Protein: 10.8g