Creamy Low Carb Potato Salad
-
30 min -
4 -
Easy
Recipe by Callum Hann
Ingredients
Method
STEP 1
Place potatoes into a large saucepan and fill with enough water to cover. Bring to a simmer and cook for 15 minutes or until a knife can be easily inserted into the potato. Drain in a colander and set aside.
STEP 2
Meanwhile, prepare the dressing in a small bowl by stirring together Greek yoghurt, mustard, half the capers, one tablespoon olive oil, the zest and juice of one lemon, a pinch of salt and half the chopped dill.
STEP 3
While the potatoes are still hot, stir through the dressing until potatoes are evenly coated.
STEP 4
Add potatoes to a serving platter and scatter over radish, red onion, the remaining capers and dill and parsley leaves. Finish with a drizzle of olive oil to serve.
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60 
12 
Medium