Directions:
- Rinse the potatoes and boil in their skins until just tender.
- Drain, then turn on to a clean tea towel to dry.
- When they're cool enough to handle, peel off their skins and slice thickly.
- To make the dressing: combine the oil and vinegar and season.
- Add the onion and chives.
- Gently stir the dressing into the potatoes and marinate for at least 1 hour.
- Blend the mayonnaise with the yoghurt and mustard.
- Add to the cold potato salad and carefully mix in, then turn into a serving bowl.
- This salad will keep for at least 24 hours in the refrigerator and even seems to improve in flavour.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 228.32 Kcal (956 kJ) | ||
| Calories from fat | 94.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.49g | 16% | |
|---|---|---|---|
| Cholesterol | 1.93mg | 1% | |
| Sodium | 122.11mg | 5% | |
| Potassium | 517.86mg | 11% | |
| Total Carbs | 30.51g | 10% | |
| Sugars | 6.23g | 25% | |
| Dietary Fiber | 4.62g | 18% | |
| Protein | 3.15g | 6% | |
| Vitamin C | 3.8mg | 6% | |
| Vitamin A | 1.5mg | 50% | |
| Iron | 1.5mg | 9% | |
| Calcium | 47.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 131.46 Kcal (550 kJ) | ||
| Calories from fat | 54.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.04g | 16% | |
|---|---|---|---|
| Cholesterol | 1.11mg | 1% | |
| Sodium | 70.3mg | 5% | |
| Potassium | 298.17mg | 11% | |
| Total Carbs | 17.57g | 10% | |
| Sugars | 3.59g | 25% | |
| Dietary Fiber | 2.66g | 18% | |
| Protein | 1.81g | 6% | |
| Vitamin C | 2.2mg | 6% | |
| Vitamin A | 0.9mg | 50% | |
| Iron | 0.9mg | 9% | |
| Calcium | 27.4mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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