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Potato smash salad - seasonally sensational (Low Fibre)

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4 serves, approximately 2-3 grams of fibre per serve
  • 550 grams of peeled red skin potatoes
  • 100mls of extra virgin olive oil
  • Deveined snow peas chopped into 2 cm pieces
  • 3 Boiled eggs
  • 1 spring onion
  • 600 grams of Greek yoghurt
  • Salt and pepper to taste
  • 3 sprigs of dill (dill leaves removed from stalk)
  1. Boil potatoes in water for approximately 12 minutes until a fork passes easily into the potato
  2. Drain them and let them dry, add them to a large bowl and smash them down gently until they split into two or three pieces
  3. Blanch broad beans and green peas for 2 minutes in boiling water and drain and cool
  4. Boil the eggs and remove the shell, leave to cool, chop into chunks
  5. Chop the green parts of the spring onions finely
  6. When all ingredients are completely cool add them to the large bowl of potatoes
  7. Sprinkle the dill leaves on top
  8. Mix the Greek yoghurt gently through until all ingredients are coated and the colours appear even
  9. Set aside for 30 minutes so the flavours mature before serving