Leek and potato salad
prep: 10 minutes + 15 minutes to cool
cook: 15-20 minutes
serving: 6
Nutrition Facts
each serving
KCal
107
Carbs
18g
fiber
3.3g
Protein
6.1g
Fat
0.4g
Saturates
0.1g
Sugars
3.6g
Salt
0.11g
Fruit/Veg Portion
-
Ingredients
all 7 types- 600g baby new potatoes
- 1 large leek (250g), 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
Directions
3 steps in totalStep 1
Boil the potatoes whole for 15-20 minutes until just cooked. Refresh in cool water and set aside to cool for 15 minutes.
Step 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.
Step 3
When the potatoes are cool, cut in half and toss in the yogurt dressing and sprinkle with more herbs.
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