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Slimming World – Potato and Egg Salad

I meant to write this up for Naomi at my Slimming World group ages ago, but somehow it just got moved further and further down my to do list.. but now is really perfect for this delicious salad, as the weather is warming up and the new season Jersey potatoes are still in season for a while.

I made this recipe with Charlotte potatoes, but any firm salad potatoes will do (Jerseys will be delicious, but then Jersey potatoes are delicious no matter what you do with them! There are some good ideas on the Jersey Potato web site if you haven’t looked in there, do give some of these a try.) And you can add anything you like of course to the mix. Lightly steamed asparagus spears would go well, or green beans. Sprigs of broccoli, broad beans, peas.. I am sure you will have your own favourites to add in.

Potato and Egg Salad
Feeds 4
1.5 syns for whole dish on Green or Extra Easy

as many new potatoes as you think your family will eat
1-2 eggs per person
6 small gherkins
1 red onion
Chopped fresh parsley

Dressing:
3 tablespoons Hellmans Extra Easy Mayo (1.5 syns)
Fat Free yoghurt ( I like Total 0% Greek Yoghurt)
Salt & Pepper

Cut the potatoes into small pieces, and boil until tender. Cool quickly under cold water and drain.
Meanwhile, hard boil the eggs for 10 mins. Cool in cold water, drain and peel. Cut into quarters lengthwise and then slice across into medium sized pieces.

Chop onion finely, halve the gherkins lengthwise then slice, mix with parsley.

Mix the mayo with as much yoghurt as you need to make the dressing the consistency you like, (if it thickens dramatically, thin with a little skimmed milk) adjust the seasoning with salt & pepper.

Combine all in a bowl, adding the eggs in last.