Classic Potato Salad: Popular BBQ Side With This Lighter Twist

Potato salad is a classic dish that is comforting and easy to share. The addition of finely chopped chives and spring onions adds a delicious flavour, making this salad a perfect side for a summer barbecue or a light lunch. This recipe is a lighter twist on the traditional potato salad, swapping out mayonnaise for a reduced fat crème fraîche. 

The Recipe

Potato Salad

A classic side dish perfect for BBQ's or sharing with friends.

Servings: 4 people

Ingredients

• ▢ 325 g baby new potatoes
• ▢ 3 tbsp low fat crème fraîche
• ▢ 2 tbsp finely chopped chives
• ▢ 2 spring onions finely sliced
• ▢ Salt
• ▢ Pepper

Instructions

• ▢
  Start by washing the baby new potatoes thoroughly. Place them in a pot of salted water and bring to a boil. Cook for about 15-20 minutes, or until the potatoes are tender when pierced with a fork.
• ▢
  While the potatoes are cooking, in a small bowl, mix the low-fat crème fraîche with the finely chopped chives and sliced spring onions. Season the dressing with salt and pepper to taste.
• ▢
  Once the potatoes are cooked, drain them and let them cool slightly. Cut the potatoes in half or quarters, depending on their size, and place them in a large mixing bowl. Add the crème fraîche mix to the warm potatoes and gently toss to coat evenly.
• ▢
  Transfer the potato salad to a serving dish. Garnish with extra chives or spring onions on top. Serve the salad warm or chilled, depending on your preference.

Notes

 

You can also swap the crème fraîche for lighter mayonnaise if you prefer, or do half and half.

Nutrition Per Serving

Serving: 2 | Calories: 83kcal | Carbohydrates: 15g | Protein: 2g | Fat: 2g | Fibre: 2g