Low Fat Spinach Dip Potato Salad

Recipe by Sarah_Jayne
READY IN: 50mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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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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