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–+ servings
overhead shot of potato salad in brown/orange bowl on white surface.
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5 from 3 votes

Potato Salad with Yoghurt

Made with just 4 ingredients, in under 15 minutes and for less than 35p per portion, what's not to love!?
Prep Time5 minutes
Cook Time12 minutes
Total Time17 minutes
Course: Side Dish, sides
Cuisine: British
Diet: Gluten Free, Vegan, Vegetarian
Servings: 5 people
Author: James Wythe
Cost: £1.75

Equipment

  • Chopping Board
  • sharp knife
  • saucepan
  • Colander
  • large mixing bowl

Ingredients

  • 750 g jersey royals or new potatoes sliced into halves
  • 4 heaped tbsp coconut yoghurt
  • 1/2 Zest of a lemon
  • 1/2 Juice of lemon
  • Handful freshly chopped parsley
  • Pinch salt & pepper

Instructions

  • Firstly, slice the potatoes into halves
  • Add to a large saucepan with salted water and boill for around 10-12 minutes until still slightly firm in the centre.
  • Once they have cooked, drain and cool under a cold running tap
  • Place into a large mixing bowl along with the remaining ingredients and mix

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
 
Substitutions & Variations: I have included a list of these in the post above.
 
To Store: In the fridge for up to 3 days. It is just as delicious the next day or a couple of days after that! 
To Freeze: I wouldn’t recommend freezing this recipe.
 
Tip 1: Opt for a thicker coconut based yoghurt. 
 
Tip 2: If you don't have parsley then try using fresh dill. 
 
Tip 3: Make double the amount as it keeps for days!

Nutrition

Calories: 129kcal | Carbohydrates: 28g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Fiber: 4g | Sugar: 2g