Skinny potato salad
A creamy potato salad with yogurt therefor it becomes a skinnier version of the normal salad I make. Delicious at a bbq. Real comfort food.
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marinate and cooling time
chopped very fine
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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.
If you want even fewer calories use low fat yogurt instead of full.
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Skinny potato salad https://www.byandreajanssen.com/skinny-potato-salad/ 01/02/2014