New potatoes are the perfect food for those who are short on time but still want to eat well. They are quick to prepare with no peeling needed, and quick to cook due to their small size. They keep well in the fridge and are a versatile base for a hot or cold meal.
The NHS don’t count potatoes as part of ‘five-a-day’, presumably to stop us all thinking that chips are health food!
However the reliable spud is a good source of complex carbohydrate. It also provides protein, a touch of fat and a positive alphabet of vitamins and minerals.
This recipe replaces the usual mayonnaise with a tasty yogurt and mustard dressing with fresh herbs. Feel free to add whatever other vegetables you like or have to hand.
This quantity serves 2.
500g new potatoes
2 medium onions, chopped
1 fresh pepper (choose your colour) deseeded and chopped
200g full-fat natural yogurt
2 tbsp mustard (wholegrain mustard works well)
1 tbsp chopped capers
10 olives, halved
2 tbsp chopped parsley
2 tbsp chopped mint
1 small tin anchovies, chopped (optional)
This looks lovely, though I am wondering how yoghurt tastes on potatoes compared to my usual mayonaise. I sometimes do half and half when making coleslaw, which works well. It's a brave soul to try all yoghurt!