This is a healthy spin to potato salad, if you are one of those people who get squeamish at the sight of mayonnaise, you will find a good substitute in plain yogurt (or Greek yogurt) which will provide all the protein you need along with that luscious texture. I will have to warn you though, the taste is what some would describe as acquired. But you can slowly initiate yourself to the taste by doing half yogurt and half mayonnaise.
I would also advise that you simply wash your potatoes (thoroughly) instead of peeling them, that way you get to keep all the nutrients you would otherwise have thrown away. For example, from an average-sized baked potato, you’ll get about 145 calories, 3 grams of protein, 34 grams of mostly complex carbohydrates and significant amounts of potassium, vitamin C, vitamin B-6, niacin and thiamine. For about another 15 calories, eating the skin provides you with an extra gram of protein, another 3 grams of carbohydrates and more of most of the vitamins and minerals found in the potato skin.
- 1/2 cup plain yogurt (or Greek yogurt)
- 1 kg potatoes
- 1 tablespoon salt
- 1/2 teaspoon black pepper
- 2 cloves of garlic, crashed
- 1 tablespoon lemon
- 1 small red onions, thinly chopped
- 2 tablespoons parsley or cilantro, thinly chopped
- Thoroughly wash the potatoes (you don’t have to peel them but feel free to if you must) and cut into ¾ inch cubes. In a large saucepan, cover them with water and bring to boil over medium-high heat.
- Add a tablespoon of salt and pepper, reduce heat to medium, and simmer until potatoes are fork tender then drain them and transfer to a dish.
- In a smaller dish, whisk together yogurt, garlic, salt, pepper and parsley. Add to potatoes and gently stir with a spatula to avoid disintegrating them. Add more salt and pepper to taste.
- Cover with cling film and refrigerate until chilled.