Mini potato salad with garlic yogourt and cress

Prep time: min
Total time: min
Serves 6
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
Per serving (1/6 recipe):
calories
109.9
fat
0.6 g
saturated fat
0.1 g
carbs
25.5 g
sugar
1.7 g
protein
2.4 g

Directions

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

  2. 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!

Tip

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