Potato salad

High fibre

Ingredients

• 500g baby/new potatoes, scrubbed and halved
• 200g beetroot, washed and chopped into chunks
• 3x hard-boiled eggs
• 150g celery
• ¼ cup mayonnaise
• ¼ cup Greek yoghurt
• 2x tbsp lemon juice
• 1x tbsp Dijon mustard
• 2x tbsp capers, well chopped
• 2x tbsp fresh chives, chopped
• ½ tsp salt
• ¼ tsp pepper
• 200g fresh rocket

Method

Preheat oven to 200C.

Place the beetroot a sheet of foil on a baking tray, drizzle with oil and wrap in a parcel. Roast in the oven until tender before letting cool.

Place the potatoes in a large saucepan with cold water, bring to the boil and then simmer for 10-12 minutes until the potatoes are tender.

Drain and leave to cool completely.

When you’re ready to make your salad, whisk together the mayonnaise, Greek yoghurt, lemon juice, Dijon mustard, capers, chives, salt and pepper in a large bowl.

Add the potatoes, beetroot, celery and eggs, stirring gently to combine.

Lay the rocket out on a serving dish and top with the potato salad to serve.

Nutrition

Type	Quantity
Fiber	3.8g

Low fibre

Ingredients

• 700g baby/new potatoes, scrubbed and halved
• 3x hard-boiled eggs
• 150g celery
• ¼ cup mayonnaise
• ¼ cup Greek yoghurt
• 2x tbsp lemon juice
• 1x tbsp Dijon mustard
• 2x tbsp capers, well chopped
• 2x tbsp fresh chives, chopped
• ½ tsp salt
• ¼ tsp pepper

Method

Place the potatoes in a large saucepan with cold water, bring to the boil and then simmer for 10-12 minutes until the potatoes are tender.

Drain and leave to cool completely.

When you’re ready to make your salad, whisk together the mayonnaise, Greek yoghurt, lemon juice, Dijon mustard, capers, chives, salt and pepper in a large bowl.

Add the potatoes, celery and eggs, stirring gently to combine.

Transfer to a bowl to serve and garnish with more chives, if desired.

Nutrition

Type	Quantity
Fiber	2.6g