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Add a photoServings: 8
Ingredients
- 1Â 1/2 lb Potatoes, cooked in their skins, peeled and cooled
- 1 c. Mayonnaise
- 1 c. Lowfat yoghurt
- Â Â Vinegar
- 1 x Dill pickle
- 1 lrg Onion
- 2 x Tomatoes
- Â Â Salt & pepper
- Â Â Fresh herbs, chives preferably
Directions
- Dice the potatoes, finely chop the onion and place in a sieve/colander - pour about 1 pint of boiling water over them to remove sharpness. Drain and cold. Chop pickle. Dice tomatoes. Mix all in a large bowl. For the sauce mix the mayonnaise and lowfat yoghurt. Add in some vinegar (I used some from the pickles) so make a creamy, quite liquid sauce. If this is to sour for you, use lowfat milk instead, or possibly if it is too mild use proper vinegar. Mix well, add in herbs and season with salt and pepper. Pour sauce over potatoes, turn over gently, and leave to stand for a while before serving (it's even better the next day!)
- Delicious for barbecues!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 190g | |
| Recipe makes 8 servings | |
| Calories 388 | |
| Calories from Fat 316 | 81% |
| Total Fat 35.84g | 45% |
| Saturated Fat 11.16g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 34mg | 11% |
| Sodium 247mg | 10% |
| Potassium 429mg | 12% |
| Total Carbs 15.58g | 4% |
| Dietary Fiber 2.1g | 7% |
| Sugars 3.63g | 2% |
| Protein 2.95g | 5% |
