Low-Calorie Coronation Potato Salad

Serves	4
Prep time	15 minutes
Allergy	Egg
Dietary	Vegetarian
Meal type	Appetizer, Lunch, Salad, Side Dish, Snack, Starter
Misc	Child Friendly, Pre-preparable, Serve Cold
Occasion	Barbecue, Birthday Party, Casual Party, Christmas, Easter, Formal Party, Halloween, Thanksgiving, Valentines day
Region	British
By author	Karen S Burns-Booth

A tangy curried potato salad that is VERY low in calories and fat, with only 140 calories per portion (3 old Weight Watchers points) which makes it a perfect recipe for anyone following the 5:2 Diet for Fast Days. It is also a tasty and healthy addition to any buffet table and makes a great lunch box meal when prawns or cold meats are added to it.

Ingredients

green salad leaves to serve
spring onions or chives to garnish
500g potatoes (new potatoes are best)
pinch of Cayenne pepper or chilli powder

Dressing

2 tablespoons low-fat plain Bio-yoghurt
salt and freshly ground black pepper
1 teaspoon curry paste
2 teaspoons apricot jam
4 teaspoons mango chutney
2 tablespoons fresh herbs (such as a mixture of parsley and chives)
2 tablespoons low-fat mayonnaise

Note

A tangy curried potato salad that is VERY low in calories and fat, with only 140 calories per portion (3 Weight Watchers Points -NOT Pro-Points) which makes it a perfect recipe for anyone following the 5:2 Diet for Fast Days. It is also a tasty and healthy addition to any buffet table and makes a great lunch box meal when prawns or cold meats are added to it.

Directions

Step 1	Dressing: Place all the dressing ingredients into a bowl and whisk thoroughly, season well with salt and freshly ground black pepper and set to one side.
Step 2	Cook the potatoes in lightly salted boiling water,until JUST tender, Drain and allow to cool before cutting into cubes, leaving the skin on. (If using old potatoes, drain and cool and them peel before cutting into cubes)
Step 3	Fold the potatoes into the prepared dressing and mix well, then chill until required.
Step 4	To serve, spoon potatoes on to a bed of green salad leaves on a large serving platter as part of a buffet, or serve with salad leaves and sliced ham, chicken or cold meats as a light low-calorie lunch or supper dish. Dust with Cayenne pepper or chilli powder, as well as scattering chopped spring onions or chives over the salad before serving.