A creamy, healthy potato salad combines Greek yogurt, our neutral whey protein and mustard for a smooth and light dressing without using mayo. I’ve used a combination of new potatoes, cauliflower and cannellini beans (instead of solely using new potatoes) for a broad mixture of easily digestible starch, micronutrients, fibre and protein. A mixture dill, chives and parsley are delicious but use whichever soft green herbs you love.
Place the new potatoes into a pot and cover with water. Bring to the boil over a high heat and, once boiling, turn the heat down to simmer. Cook for 15-20 minutes, until the potatoes are tender then remove them from the water with tongs.
To the boiling water in the pot, add the cauliflower florets and boil for 5 minutes until tender then drain.
Combine the yogurt, whey protein, mustard and vinegar in a bowl. Whisk together until smooth then taste and season with salt, as needed.
Cut the potatoes in half, if needed, then add them to the bowl of dressing along with the cauliflower, beans, herbs and red onion. Stir together to coat then taste and season with salt and black pepper, if required.
Serve now or chill for up to 2 days, until needed.
You can replace the potatoes with diced sweet potato for a different flavour! Serve this salad alongside grilled fish or chicken - it's the perfect dish for a barbecue.
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