Potato Salad with Coriander

This might not be a traditional potato salad combination - but it is light, healthy and really tasty with BBQ'd food, especially with slightly chilli-esque sauces or marinades. Also makes excellent leftovers and would be superb with a lamb chop and some additional mint...


  • Potatoes
  • Pink Onion (or Red or Spring Onion)
  • 0% Greek Yoghurt
  • Homemade Mayonnaise
  • Lime
  • Coriander
  • Salt & Pepper


The pink onions were a real treat when I saw them on our local vegetable ‘van’ – but any sort of onion would do…..

Finely slice the Onion and put in a bowl.  Cover with a tablespoon of Red Wine Vinegar; stir and leave in the fridge while you cook the Potatoes

Wash the Potatoes and cut up into Potato Salad size chunks (or leave them if you’re using New Potatoes)

Simmer them for 10 minutes or so until they are cooked

While the Potatoes are cooking, make the Dressing by mixing 2 tablespoons of 0% Fat Greek Yoghurt with the juice of a Lime, 1 teaspoon of Homemade Mayonnaise, 1 or 2 tablespoons of Water… Add a little Salt & Pepper and taste, adding anything you think it needs (more Yoghurt, Mayo or seasoning?)

As soon as the Potatoes are cooked, drain them and dress them immediately in the Dressing… Add the sliced Onions

Toss around a bit in the bowl, and leave to cool before serving, with the freshly chopped Coriander (or Coriander and Mint)

This is great with simple Chicken and some Chilli Sauce, or with a piece of White Fish and some Roasted Red Pepper…

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