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.