Every family has their staple recipes. The recipes which get passed down from generation to generation and are always asked for when the question comes up of "what should I bring?"
My Mum's Creamy Potato Salad is one of those recipes. My Uncle could eat a bucket of it, it appears on the table every Christmas time and is a frequent addition at barbeques.
Truth be known? I'm not a fan - at all. You see, I hate mayonnaise and I always have. It tastes too eggy, too icky, too ugh. The potato salad was always that dish I avoided like the plague because it was mayo-central.
So when I wanted to create a healthy creamy potato salad, guess what went first? The mayonnaise - and I promise you're not going to miss it. This potato salad is really good - and everyone liked it (even the yogurt haters - because they didn't know it was yogurt!). Best of all, it's so so simple.
So lets get to the recipe!
gluten free, low fat, vegetarian, clean eating friendly
900g/2 lbs new potatoes, washed and chopped into pieces
1/2 tbsp lemon juice
3/4 cup greek yogurt (I used Chobani 0% Plain)
2 tsp dijon mustard
1/2 tsp garlic salt
A handful of fresh parsley, chopped
Optional: boiled eggs, peeled and chopped (you can use the whole egg or just the whites - I used a mix of both)
Boil your potatoes until tender. Drain and run under cold water to cool.
Gently mix your lemon juice with your potatoes and place into the fridge to cool in a mixing bowl.
Mix your yogurt, mustard, parsley and garlic salt in a bowl until combined (and eggs if using).
Mix your yogurt mixture through your potatoes, stirring until all potatoes are coated.
Pour your potato salad into a serving bowl and serve immediately - or place into the fridge until ready to serve.
So tell me, what's your family's staple recipe?
and are you a mayo fan?
Other dishes that are staples in our house are my Apple Crumble Cake, Healthy Chocolate Brownies, Mum's Curry, Pumpkin and Feta Salad (almost like the couscous salad!)
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