Low Fat Spinach Dip Potato Salad
- Reviews 1
Ready In: 50 mins
Serves: 4-6
Ingredients
- 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
Directions
- 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.
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