Mini potato salad trio

Prep time: min
Total time: min
Serves 6 each
MINI POTATO SALAD WITH YOGOURT AND MINT
2 1/4 lb
pounds mini potatoes, scrubbed
1 kg
sea salt
1 cup
fat-free (0%) plain yogourt
250 mL
zest and juice of 1 lemon
1
handful of fresh mint
1
fat red chili, optional
MINI POTATO SALAD WITH GARLIC YOGOURT AND CRESS
2 1/4 lb
pounds mini potatoes, scrubbed
1 kg
1
clove of garlic
1 cup
fat-free (0%) plain yogourt
250 mL
sea salt and freshly ground black pepper
1
squeeze of lemon juice
2 cups
sprouted cress or alfalfa
500 mL
MINI POTATO SALAD WITH SHALLOTS, PARSLEY AND VINAIGRETTE
2 1/4 lb
pounds baby potatoes, scrubbed
1 kg
1 tsp
Dijon mustard
5 mL
2 tbsp
white wine vinegar
30 mL
6 tbsp
extra virgin olive oil
90 mL
3
small shallots
1
handful of fresh flat-leaf parsley
sea salt and freshly ground black pepper
Varies Per serving (1/6 recipe):
calories
131.9
fat
0.4 g
saturated fat
0.1 g
carbs
28.9 g
sugar
1.7 g
protein
4.7 g

Directions

  1. MINI POTATO SALAD WITH YOGOURT AND MINT

  2. Gently boil the potatoes in salted water for 10 to 15 minutes, or until tender, then drain well. Leave to cool slightly, then slice in half.

  3. Dress with the yogourt, lemon zest and juice, then season to taste. Very finely chop the mint, then seed and thinly slice the chili, if using. Stir it through the potato salad and sprinkle the rest over the top.

  4. MINI POTATO SALAD WITH GARLIC YOGOURT AND CRESS

  5. Gently boil the potatoes in salted water for 10 to 15 minutes, or until tender, then drain well. Leave to cool slightly.

  6. Pound the garlic with a pinch of salt in a pestle and mortar and add to the yogurt. Season with salt, pepper and lemon juice. Slice the cooked potatoes in half and dress with the garlic yogourt. If the cress or alfalfa is a bit dirty, give it a good wash before folding into the dressed potatoes. Then tuck in and enjoy!

  7. MINI POTATO SALAD WITH SHALLOTS, PARSLEY AND VINAIGRETTE

  8. Gently boil the potatoes in salted water for 10 to 15 minutes, or until tender, then drain well. Leave to cool slightly.

  9. Whisk the mustard with the vinegar and slowly add the olive oil. Very finely chop and add the shallots. Roughly chop and add the parsley and season well with salt and pepper. Slice the cooked potatoes in half and dress with the shallot and parsley vinaigrette, then serve.

Tip

Make sure you dress your potatoes while they're still warm so they soak up all those lovely flavours.