Potato salad

Recipe from Anna Nkoana

Serves 8

 is often covered in mayonnaise. The combination of yoghurt and mayonnaise makes it lower in fat and even more yummy.


8 medium potatoes in the skin

1 tsp (5 ml) salt

pinch of mustard powder

lemon juice and black

pepper to taste

½ cup (125 ml) mayonnaise,

preferably reduced


½ cup (125 ml) plain lowfat


1 tbsp (15 ml) chopped

fresh parsley

½ red or green pepper,

seeds removed and


½ onion, finely chopped

(see tip on p24)

1 hard-boiled egg, peeled

and chopped (optional)


1. Place potatoes and ½ tsp of the salt in a pot with water. Bring to the boil and cook until tender. Allow to cool, peel and cut in cubes.

2. Mix mustard, the rest of the salt, lemon juice, pepper, mayonnaise, yoghurt and parsley.

3. Mix sauce into potatoes with red pepper and onion.

4. Sprinkle with egg and serve as a side dish.

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