Serves 2. Per serve: 180 calories, 752 kJ, 6g protein
INGREDIENTS:
250g potatoes, peeled and boiled
2 tbs light mayonnaise
3 tbs yoghurt
1 tsp dijon mustard
1 tbs skim milk
3 spring onions
1 tbs chives
5g tarragon leaves
METHOD:
Cut the potatoes into 2.5-3cm chunks (step 1), so that they are all the same size and will cook evenly. Put them in a pan of boiling water. Once the water has returned to the boil, lower the heat slightly and cook for about 10mins or until just cooked and still keeping their shape. Tip them into a colander to drain well, then transfer to a large bowl.
While the potatoes are cooking, mix together the mayonnaise, yogurt, crème fraîche, mustard and milk. Add the spring onions, then most of the chives and tarragon to the potatoes (step 2). Season with pepper and a pinch of salt.
Spoon the dressing over the potatoes while they are still warm (step 3), then toss gently together so that they are well coated but don’t break up. Tip the potato salad into a serving bowl and scatter over the remaining chives and tarragon.
