A healthy eating idea.
Suitable for Vegetarians
The horseradish in this pototo salad gives it a bit of a fiery kick. It goes perfectly with chicken or beef.
Serves 6
1kg new potatoes
2 garlic cloves, crushed
25g fresh horseradish root, grated. If you can't find fresh horseradish use 2 to 3 teaspoons of horseradish sauce instead.
1 table spoon olive oil
300g low fat greek yoghurt
20g watercress, roughly chopped
20g spring onions, roughly chopped
Salt and pepper
Wash the potatoes and cook in simmering water for around 20 to 30 minutes. Drain and transfer to a large bowl. Gently crush the potatoes with a fork and then leave to one side while you prepare the dressing.
For the dressing, mix together the crushed garlic, horseradish, olive oil and yoghurt. Then add the chopped watercress and spring onions and stir thoroughly. Check the seasoning and season to taste.
Add the dressing to the potatoes and stir through well before serving.
We hope you enjoy this healthy low fat recipe.