Prep 15 mins
Cook 35 mins
I came up with this recipe when I was asked to review a brand of Greek yogurt for my Weekend Carnivore (http://weekendcarnivore.com) cooking blog. I figured that I enjoy both spinach dip and potato salad. So, why not combine the two? Cooking time doesn't include the chilling time since it is up to you how long you chill it.
- 15 1⁄2 ounces tiny new potatoes, skin on
- 3 1⁄2 ounces frozen spinach
- 2 1⁄2 ounces fat-free mayonnaise
- 3 ounces low-fat Greek yogurt
- 2 tablespoons dried onion flakes
- 1⁄2 teaspoon vegetable stock powder
- 1⁄2 teaspoon dried parsley
- 1⁄2 teaspoon dried chives
- salt & freshly ground black pepper, to season
- Cook the baby new potatoes and let them cool slightly. I do this by steaming them for 30 minutes in my electric steamer but you could boil them too.
- While the potatoes cook and cool, defrost the frozen spinach and squeeze out all the excess liquid.
- In a large bowl, combine the rest of the ingredients and stir really well to fully combine. Use a good amount of seasoning since there is a lot of moisture going into this recipe. However, judge how much salt you need based on how salty your bullion powder is because it can be rather salty.
- Stir the spinach into the bowl just to combine with the mayo and yoghurt mixture.
- Cut the baby potatoes in half width wise and fold into the spinach mixture.
- Cover and cool in the fridge for at least an hour to allow the flavours to develop.
- Take out of the fridge, give a good stir and serve.