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Creamy Potato Salad

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A delectable dish, low in cholesterol. Be sure to leave those potato skins on for added nutrients!

Preparation Time 15 min | Cooking Time 25 min | 4 servings

Ingredients

900 g tiny new potatoes, washed
2 tablespoons dry white vermouth or dry white wine
1 teaspoon white wine vinegar, or to taste
pepper to taste
1 garlic clove, finely chopped
4 tablespoons low-fat mayonnaise
6 tablespoons plain low-fat yogurt
1⁄2 large firm cucumber, diced
80 g green onions, thinly sliced
4 tablespoons chopped fresh dill
2 tablespoons chopped fresh tarragon
fresh dill and tarragon leaves to garnish

Steps

Cook potatoes in a saucepan of boiling water for about 10 minutes or until they are just tender. Drain and put back in pan.
Set over low heat, stirring around for a few minutes to evaporate any excess moisture.
Transfer the potatoes to a mixing bowl and leave to cool for about 5 minutes.
Sprinkle the wine or vermouth and wine vinegar over the potatoes. Season with pepper. Turn the potatoes to mix, then leave to cool completely.
While waiting for the potatoes to cool, in a separate small bowl mix together the garlic, mayonnaise and yogurt until smooth.
When the potatoes are cool, add the cucumber, green onions, dill and tarragon.
Pour on the mayonnaise and yogurt mixture, and gently stir everything together.
Serve the potato salad at room temperature or chilled, garnished with dill and tarragon leaves.