Low fat potato salad
4 large / 6 medium / 8 small potatoes
1 large onion, finely chopped
1 clove of garlic, minced
2 Tbsp of a pale good vinegar (white balsamic or tarragon vinegar are nice)
½ a cup of good quality vegetable stock
200g low fat yogurt (Greek yogurt of you are feeling decadent)
½ a cup of a good mayonnaise (Hellman’s is my favorite)
4 Tbsp of basil pesto (optional)
½ tsp of salt and a grind of pepper
2 large / 4 small Gherkins
¼ Red and ¼ yellow bell peppers, finely cubed (optional)
Peal and chop your potatoes into small bite sized chunks (about 1 to 2 cm cubes) and boil then in salted water until just tender. You want the potatoes to keep their shape so be careful not to over cook them.
While your potatoes are cooking, finely chop your onion and fry until translucent. Remove from the heat and the vinegar, sugar, salt and stock.
Drain the potatoes and pour the stock over them. Very gently combine the potatoes and stock, taking care not to break the potatoes. Allow this to cool in the fridge while making your sauce.
Combine the yogurt, mayo, pesto if using, sugar and salt and pepper to taste. Chop the cucumber, gherkins and peppers into very small cubes and add 3/4 to the sauce, reserving the last 1/4 for garnishing the salad.
Combine the cooled potato mixture with the sauce and refrigerate until needed. Garnish with the remaining chopped veggies just before serving.