A creamy potato salad with yogurt therefore it becomes a skinnier version of the normal salad I make. Delicious at a bbq. Real comfort food.
My potato salad is made up by myself from vegetables and other ingredients from this season.
The broad beans were the surprise act. By removing the skin of the broad beans they were not sticky but great and tender in the salad. And ain't broad beans beautiful just by themselves?
If it's skinny enough? I used yogurt and just a little bit of mayonnaise (if you look at the size of the bowl). Furthermore lots of fresh and healthy vegetables. We thought it was a good side dish for a healthy barbecue. See for yourself.
- If you want even fewer calories use low fat yogurt instead of full.
Preparation and storage
- This skinny potato salad can be stored for up to 2 days in the refrigerator (covered). Therefore you can prepare it one day in advance.
- Yes, you can freeze a potato salad, but remember that the structure will change a bit. Keep it stored in an air-tight container and you can freeze it for up to 3 months.
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
📖 Recipe
Ingredients
- 500 grams potatoes new
- 100 grams broad beans
- 100 gram cherry tomatoes
- 500 ml chicken stock room temperature
- 8 twigs parsley fresh
- 1 tablespoon sugar
- 100 ml white vinegar
- 1 onion chopped very fine
- 2 tablespoons yoghurt mayonaise tablespoons
- 2 tablespoons yoghurt light see above
- 200 grams smoked chicken
Ingredients you need per step are listed below the step in Italic
Instructions
- Make sure all your ingredients are at hand. This makes the preparing of the salad quite simple
- Peel the potatoes, wash them very well and slice them 0.1 inches (0,3 cm) thick.
- Get the broad beans out of their jacket and carve the outer skin. Remove the skin carefully. (By removing the skin the broad beans don't get that leathery bite.)
- Chop the parsley.
- Slice the smoked chicken in cubes and quarter the tomatoes.
- Bring the potatoes with the chicken stock to a boil on high heat. Let it boil for 3 minutes.
- Add the sugar, vinegar, onion, and broad beans and cook for another 3 minutes.
- Turn the heat off and let the pan (with the lid on it) stand for another 10 minutes. Then drain.
- Let it cool down for about 2 hours in the refrigerator.
- Mix the mayonnaise with the yogurt and parsley and pour it over the potatoes.
- Add the tomatoes and smoked chicken. Mix well and let the flavors optimize for at least an hour in the refrigerator. Serve cold.
Notes
- If you want even fewer calories use low fat yogurt instead of full.
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