Monday, October 11, 2010

Perfect Potato Salad


4 large desiree potatoes
2 spring onions, finely chopped

2 large handfuls of green beans, par cooked & chopped

2 stalks of celery, finely chopped

1 small tub of natural yoghurt

1 tablespoon of horseradish paste or wasabi (optional)


Wash & dry the potatoes and chop into chunks.

Leave the skin on as it contains most of the nutritional goodness of the potato.

Boil in a saucepan of water for about 10 minutes or until you can easily put a fork into the potato. For convenience, you could par-cook the green beans in the same pot, but remove the beans after 5 minutes.

Drain and put into a bowl to cool in the fridge.

Add onions, celery & beans to the potatoes and spoon in the yoghurt (and horseradish or wasabi) a tablespoon at a time until all ingredients are nicely coated.

Serves 4.

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